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Mexican corn deviled eggs (video)

June 05, 2018 | Heather Shannon

Get ready for rave reviews when you show up with this tasty twist on the classic deviled egg at the next potluck.

What’s even better is all the nutrition packed into these low-cal treats, thanks to the mighty egg.

One egg contains a little bit of almost every nutrient we need, says Katie Rankell, director of the UCI Health Weight Management Program. “They’re low in calories, low in cost and high in protein.”

Corn adds fiber, which plays a crucial role in alleviating constipation and hemorrhoids, as well as lowering the risk of colon cancer, says Rankell.

The red onion adds a lot of flavor for very few calories, a combination that’s hard to come by.


Mexican Corn Deviled Eggs

Download this recipe ›


  • 12 eggs
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons yellow mustard
  • 2 teaspoons Worcestershire sauce
  • Dash of hot sauce
  • ½ cup cotija cheese, divided
  • Salt to taste
  • Pepper to taste
  • ¼ cup minced red onion
  • ½ cup grilled corn
  • Chili powder to garnish
  • 2 tablespoons chopped cilantro


In a large pot, add eggs followed by enough water to cover the eggs by 2 inches. Cover and bring to a boil. The eggs can come straight from the refrigerator, and the water should be cool.

While the eggs cook, grill the corn using your preferred method, or char in a cast-iron pan.

When water begins to boil, remove from heat. Let eggs sit in hot water for 10 minutes.

Place a bowl in the sink and fill with cold water and ice. Gently place eggs in ice bath and continue to cool.

When completely cool, peel each egg and slice in half lengthwise. Scoop yolks into a medium bowl.

With a potato masher or fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce, red onion, hot sauce, ¼ cup of the cotija cheese, and salt and pepper to taste.

Stir ingredients together until smooth.

Spoon the yolk mixture into a gallon-size plastic bag that seals. Close the bag and snip one corner.

Squeeze the yolk out of the corner of the bag to fill the cavity of each egg white.

Garnish the eggs with corn, the remaining cotija cheese, chili powder and hot sauce.

Nutrition Information

  • Calories 64
  • Fat 4.4g
  • Saturated fat 1.6g
  • Carbohydrate 2.2g
  • Fiber 0.3g
  • Protein 4.2g

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