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Crispy Elote Deviled Eggs Recipe with Zesty Tajín Corn Topping

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A flavorful twist on classic deviled eggs featuring a creamy filling, crispy panko and cotija coating, and a zesty Tajín-spiced corn topping. Perfect for parties and quick to prepare.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lime juice, freshly squeezed
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated cotija cheese
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels
  • 1 tablespoon unsalted butter
  • 1 teaspoon Tajín seasoning
  • Fresh cilantro leaves, chopped (optional)

Instructions

  1. Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes. Immediately transfer eggs to an ice bath to cool for 5 minutes.
  2. Gently tap eggs on a hard surface to crack shells and peel under cold running water. Slice eggs lengthwise and carefully remove yolks, placing them in a medium bowl. Arrange egg whites on a serving plate.
  3. Mash yolks with a fork or potato masher until smooth. Add mayonnaise, Dijon mustard, lime juice, smoked paprika, salt, and pepper. Mix until creamy and well combined. Adjust seasoning to taste.
  4. In a small bowl, combine panko breadcrumbs, grated cotija cheese, and olive oil. Stir to coat the crumbs evenly.
  5. Heat butter in a skillet over medium heat. Add corn kernels and cook for 3-4 minutes until slightly golden. Sprinkle Tajín seasoning and toss to coat. Remove from heat and set aside.
  6. Spoon or pipe the yolk mixture into each egg white half generously.
  7. Gently press the crispy panko and cotija mixture onto the filled side of each deviled egg.
  8. Return filled eggs to the skillet, crispy side down, over medium heat for 2-3 minutes until golden and crunchy. Alternatively, arrange on a baking sheet and broil for 1-2 minutes, watching carefully to avoid burning.
  9. Spoon the zesty Tajín corn over each egg and sprinkle with fresh cilantro. Serve immediately.

Notes

Chill eggs for 10 minutes if filling is too soft before coating. Press panko and cotija mixture firmly to help it stick. Crisp coating last-minute to keep crunch. Use fresh eggs for prettier deviled eggs. For gluten-free, substitute panko with gluten-free crackers or cornflakes. Vegan substitutions include vegan mayo and dairy-free cheese alternatives.

Nutrition

Keywords: deviled eggs, elote, Tajín, crispy coating, party snack, Mexican street food, appetizer, easy recipe

Find it online: https://merrymorsel.com/crispy-elote-deviled-eggs-recipe-with-zesty-taj-i-n-corn-topping-easy-and-perfect/