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Mexican Street Corn Deviled Eggs

Mexican street corn deviled eggs! They’re a great little snack, perfect for Sunday night family dinners, and pack a punch with flavour. Earlier this week I shared that we have Mexican street corn as a fridge staple, hence the Mexican street corn avocado toast, and this recipe is another great way to use street corn. Okay, let’s get cooking!
Prep Time10 minutes
Cook Time10 minutes
Course: Snack
Cuisine: Mexican
Servings: 4 eggs
Author: Ali

Ingredients

  • 2 hard boiled eggs
  • 1-1 1/2 tablespoons of Hellmann's mayo
  • small dash of yellow mustard
  • salt and pepper to taste
  • 4 tablespoons of Mexican street corn

Instructions

  • First, hard boil your eggs (don’t over boil, no greyness here!). I only made 2 this round, yet the recipe is easily double or even tripled.
  • Once they’re cooled, crack, peel, and separate the yolks into a dish and set the whites aside.
  • Mix the yolks with the mayo, mustard, and salt and pepper. The mustard adds a bit of zip.
  • Once it’s all mixed well, spoon the mixture back into the set egg whites.
  • Then, top them with the Mexican street corn, pushing the corn into the egg just a bit so it holds. Now, eat up!