Ingredients:
- large Eggs
- /3 cup Mayonnaise (Full-Fat)
- Tbsp Greek Yogurt or Sour Cream
- /4 cup Cotija Cheese, crumbled (plus extra for garnish)
- /2 cup Fire-Roasted Corn Kernels, charred
- tsp fresh Lime Juice
- tsp Dijon Mustard
- /2 to 1 tsp Chipotle in Adobo Sauce (to taste)
- /4 tsp Garlic Powder
- Kosher Salt, to taste
- Black Pepper, freshly ground, to taste
- Tbsp fresh Cilantro, chopped (for garnish)
- Smoked Paprika, for dusting (for garnish)
Instructions:
- Boil eggs: Place eggs in a saucepan, cover with cold water, bring to a rolling boil. Turn off heat, cover, and let sit for exactly 10 minutes. Immediately transfer eggs to an ice bath and cool completely (about 10 minutes). Peel carefully.
- Char the corn: While eggs cool, char the corn kernels in a dry, hot skillet over medium-high heat until slightly blackened. Set aside to cool slightly.
- Prepare the filling base: Halve the cooled, peeled eggs lengthwise. Gently scoop all yolks into a bowl or food processor. Add mayonnaise, Greek yogurt/sour cream, Dijon, lime juice, chipotle, and garlic powder.
- Create the creamy filling: Mash the yolks until very smooth. Mix in half of the crumbled Cotija cheese. Season lightly with salt and pepper, remembering the Cotija is already salty.
- Fold in corn: Gently fold in the charred corn kernels, mixing minimally to avoid crushing them completely.
- Chill filling: Cover the filling mixture and refrigerate for at least 30 minutes—this helps the flavours marry and firms up the texture for piping.
- Fill the eggs: Spoon or pipe the chilled filling mixture back into the egg white halves, creating a nice dome shape.
- Garnish and serve: Sprinkle the filled eggs with the remaining Cotija cheese, fresh cilantro, and a very light dusting of smoked paprika. Serve immediately or keep chilled until ready.