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!