Mexican Street Corn Deviled Eggs

I know for a lot of us it doesn’t feel like it but Easter is this weekend. While I wont be having my usual family get together I still love throwing down with Easter treats. So get together or not I am making some awesome deviled eggs. This time around I am making Mexican Street Corn Deviled Eggs! As usual there isn’t a lot of work to these awesome little eggs, but the finished product is totally worth any work put into them. Go ahead guys give these bad boys a try I know you will fall in love with them. When you do try them make sure to take a picture and post them to my Facebook page!

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Mexican Street Corn Deviled Eggs Recipe

Print Recipe Pin Recipe

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 24 Eggs

Ingredients

  

• 12 Eggs
• 1/2 Cup Mayonnaise
• 2 Tbsp. Mustard
• 2 tsp. Worcestershire Sauce
• Tabasco Sauce
• 1/2 Cup Feta Cheese
• 1/4 Cup Red Onion Diced
• 1/2 Cup Corn
• 2 Tbsp. Cilantro Chopped
• Salt
• Pepper
• Chili Powder

Instructions

 

• Place eggs in a pot, and fill with cold water. You want the water to be about an inch above the eggs. Bring the water to a boil. Once boiling remove from the heat and allow to sit for 10 minutes
• Place the eggs in ice water and allow to sit for another 10 minutes and peel.
• Slice the eggs in half and place the yolks in a medium bowl. Mix in the mayonnaise, mustard, Worcestershire sauce, Tabasco to taste, 1/2 of the feta cheese, salt and pepper to taste. Mash together until smooth.
• Heat a skillet over a medium heat, add corn and cook until it starts to char slightly.
• In a small bowl mix together corn, onion, and cilantro.
• Scope the mixture back into the eggs, sprinkle corn mixture over eggs along with extra feta and a little chili powder.

Keyword Deviled Eggs, Easter