Healthy Mexican Street Corn Deviled Eggs Recipe
Mexican Street Corn Deviled Eggs
1/6 of recipe (4 egg halves): 130 calories, 6.5g total fat (2g sat. fat), 225mg sodium, 5g carbs, <0.5g fiber, 2g sugars, 12g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
20 minutes
Cool: 10 minutes
Ingredients:
12 large eggs
1/2 cup frozen sweet corn kernels, thawed
1/4 cup fat-free plain Greek yogurt
3 tbsp. crumbled feta cheese
2 tbsp. chopped cilantro, or more for topping
2 tbsp. light mayonnaise
2 tbsp. finely chopped red onion
1 tsp. taco seasoning
Optional toppings: crushed tortilla chips, crunchy corn snacks, Tajin seasoning
Directions:
Place eggs in a pot, and cover with water. Bring to a boil, then cook for 10 minutes.
Transfer eggs to a bowl, and cover with ice and cold water. Let sit for 10 minutes.
Gently crack eggs on the rim of the bowl, and peel off the shells. Halve eggs lengthwise. Discard 6 yolks, or save for another use.
Place remaining 6 yolks in a medium bowl. Mash with a fork. Add remaining ingredients. Mix until uniform.
Distribute filling among the egg white halves.
MAKES 6 SERVINGS
HG Tips: To save time, pick up precooked hard-boiled eggs at the grocery store! And to make it look neat & pretty, put the filling in a plastic baggie, snip off the tip of a corner, and squeeze the filling into your egg halves—just make sure the hole is big enough to let the corn kernels through!
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Chew on this:
Happy National Peanut Butter Cookie Day, June 12th! This peanut-buttery cookie dough requires no cooking AND has sneaky healthy ingredients blended in…
Tell everybody about these incredible deviled eggs with Mexican street corn flavor! Share the healthy recipe ASAP.
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