Mexican Street Corn Deviled Eggs

• servings: 24 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

12 hard boiled eggs

1/4 cup mayonnaise

2 tablespoons prepared mustard

2 teaspoons Worcestershire sauce

dash of Tabasco sauce

1/2 cup feta cheese (divided)

salt & pepper (to taste)

1/4 cup minced red onion

1/2 cup grilled corn (approixmately one ear)

chili powder (to garnish)

2 tablespoons chopped cilantro

Directions

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 1/4 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.

Nutrition

• Serving Size: 2 deviled eggs
• Calories: 125 kcal
• Total Fat: 10 g
• Sodium: 223 mg
• Total Carbohydrate: 2 g
• Total Sugars: 1 g
• Protein: 7 g