Ingredients
Scale
Before we dive into the cooking, let’s gather our ingredients. You’ll need:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 cup corn (fresh, canned, or frozen)
- 1/4 cup crumbled queso fresco
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- Fresh cilantro for garnish
- Optional: Hot sauce for an extra kick
Instructions
- Boil the eggs in water, then let them sit covered off heat for 10-12 minutes.
- Prepare the corn by grilling or sautéing fresh corn, or draining canned/frozen corn.
- Transfer boiled eggs to an ice bath, then peel them once cooled.
- Halve the eggs, remove yolks, and mix with mayonnaise, mustard, lime juice, chili powder, and salt until smooth.
- Stir in corn and queso fresco, adjusting seasoning as needed.
- Fill egg whites with the corn-yolk mixture using a spoon or piping bag.
- Garnish with cilantro and chili powder, adding hot sauce if desired.
Notes
- Feel free to adjust the spices according to your taste.
- These can be made ahead of time and refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg