Description
Delicious deviled eggs filled with grilled corn and jalapeno, perfect for parties and gatherings.
Ingredients
Scale
- 12 hard-boiled eggs (chilled, peeled, and halved)
- 1/2 cup grilled corn (from about 1 ear fresh sweet corn husked and silks removed)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 jalapeno (diced very finely)
- 1/4 cup red onion (finely diced)
- 1 tablespoon lime juice
- 1 teaspoon salt (or to taste)
- 2 to 3 tablespoons queso fresco (or cotija cheese, or to taste for garnishing)
- 2 tablespoons fresh cilantro (finely minced for garnishing)
- Chili powder (to taste for garnishing)
- Lime wedges (to taste for serving)
Instructions
- Hard boil 12 large eggs (plus I suggest at least 2-3 extra in case you have difficulty peeling one or two of them). In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes, covered.
- After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes.
- Bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
- Preheat an outdoor gas grill. If desired, lightly oil the grill grates. Lightly brush olive oil over a cleaned ear of fresh sweet corn. Grill it for about 10 minutes total, slowly rotating it to ensure even cooking.
- After the corn has cooled enough to handle, shave it from the ear with a sharp knife or a corn peeler and add it to a large bowl.
- Halve the hard-boiled eggs vertically.
- Place the yolks in a medium bowl and add the mayo, Dijon mustard, jalapeno, red onion, lime juice, salt, and mash to combine to create the filling mixture. Taste and check for seasoning balance.
- Add most of the corn and stir to incorporate. Reserve a small amount of corn for garnishing at the end, if desired.
- Transfer the filling to a piping bag fitted with a very large open tip (big enough to let the corn pass), or to a plastic ziptop bag with the corner snipped off, or simply plan to carefully add the filling mixture into the hollowed-out egg whites using a small spoon.
- Evenly add the filling to each egg white.
- Garnish with a bit of the reserved corn, queso fresco, cilantro, chili powder, and serve with lime wedges, if desired.
Notes
- If you don’t have an outdoor grill, use an indoor grill pan or consider using frozen fire-roasted corn that you thaw and drain.
- As far as corn goes, grilled is best, frozen and thawed fire-roasted is second, and canned of any variety is third.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boil, Grill
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 210mg