Grammy's Kitchen · Deviled Eggs · Mexican Street Corn Deviled Eggs
One of 62 deviled eggs recipes we measured
from www.isabeleats.com
29 cooks on www.isabeleats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| fat | 17% | 14% |
| protein add | 5% | 0% |
| vegetables and beans | 17% | 0% |
| salt | 0% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 large Pete and Gerry's Organic Eggs |
| 4 g | 1 teaspoon olive oil (or butter) |
| 103 g | 2/3 cup corn, (frozen or canned (drained and rinsed)) |
| 96 g | 7 tablespoons mayonnaise |
| 13 g | 1 tablespoon Dijon mustard |
| 28 g | 1/4 cup crumbled cotija cheese, (plus more for garnish) |
| 1 g | 1/2 teaspoon paprika |
| 1 g | 1/4 teaspoon chipotle powder |
| 1 g | 1/4 teaspoon chili powder, (plus more for garnish) |
| 1 g | 1/8 teaspoon kosher salt |
| 25 g | 1/4 cup chopped cilantro (for garnish) |
Method: 12 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were delicious! Easy to make and a great start to our fish taco dinner. I doubled the recipe and added chopped egg whites to some of the filling to make Mexican egg salad, served on tortilla chips and open-faced sandwiches. Yum!” — a cook, 5.0★
“it was good but a little salty.” — a cook, 4.0★