Original Creole Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeBring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks mix with roasted corn, a hint of lime, and a dash of Tony’s Original Creole seasoning for the perfect balance of smoky, zesty, and savory. Finished with a sprinkle of cotija cheese and fresh herbs, each bite delivers that classic street corn flavor in a fun, easy appetizer.
Ingredients
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6 large eggs
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1/3 cup mayonnaise
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2 tablespoons sour cream
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1/2 cup roasted corn
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2-3 tablespoons cotija cheese, crumbled
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2 tablespoons diced red onion
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1-2 tablespoons chopped cilantro
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1-2 tablespoons Tony Chachere’s Original Creole Seasoning
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1 teaspoon lime juice
- Clear
Directions
- Boil eggs for 10 minutes, rest 5 minutes, then ice bath for 10 minutes for easy peeling.
- In a hot skillet, cook corn until lightly browned and smoky (about 5–7 minutes).
- Peel eggs, slice in half, and remove yolks into a bowl.
- Mash yolks, then mix in: mayo, sour cream, charred corn, cotija, red onion, cilantro, Tony’s seasoning, and lime juice.
- Mix until creamy with a slight texture.
- Spoon or pipe filling evenly into egg whites.
- Top with extra cotija cheese, a sprinkle of Tony’s, and cilantro.
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