Mexican Street Corn Deviled Eggs

• Gluten free

• Produce

  • 2 tbsp Cilantro
  • 1/2 cup Corn
  • 1/4 cup Red onion

• Refrigerated

  • 12 Eggs

• Condiments

  • 1/4 cup Mayonnaise
  • 2 tbsp Mustard, prepared
  • 1 dash Tabasco sauce
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 Chili powder
  • 1 Salt & pepper

• Dairy

  • 1/2 cup Feta or cotija cheese

Found on melaniemakes.com

Description

Ingredients

• 12 eggs
• ¼ cup mayonnaise
• 2 tablespoons prepared mustard
• 2 teaspoons Worcestershire sauce
• dash of Tabasco sauce
• ½ cup feta or cotija cheese, divided
• salt & pepper, to taste
• ¼ cup minced red onion
• ½ cup grilled corn, approixmately one ear
• chili powder, to garnish
• 2 tablespoons chopped cilantro

Directions

• In a large pot, add eggs and cover with water 2 above eggs. Bring to a boil over high heat.
• When water reaches a boil, cover pot and remove from heat. Allow to sit for 10 minutes.
• Place pot in sink and add cold water until water in pot is completely cool to stop cooking process.
• Peel each egg and slice in half lengthwise and remove yolks to medium bowl.
• With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and ¼ cup cheese. Stir together until smooth and well combined. Add salt and pepper to taste.
• Add yolk mixture to food storage bag and seal. Snip off one corner of bag to act as piping bag and fill the cavity of each egg white with yolk mixture.
• Garnish each egg with red onion, corn, chili powder and cilantro.