Mexican Street Corn Deviled Eggs
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Ingredients
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6 large eggs
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3 ounces prepared Mexican street corn dip
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2 tablespoons mayonnaise
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2 teaspoons freshly squeezed lime juice, or to taste
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1 tablespoon crumbled cotija cheese, divided
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1 tablespoon slivered red onion
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2 teaspoons chopped cilantro
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1 teaspoon chili-lime seasoning, such as Tajin® Clásico Seasoning
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Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise.
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Remove yolks to a small mixing bowl; mash with a fork. Add in Mexican street corn dip, mayonnaise, and lime juice. Stir together with a fork until fairly smooth; stir in 2 teaspoons of cotija cheese.
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Fit a piping bag with a coupler and a tip with a fairly large opening. Drop piping bag into a tall glass and fold edges down around the glass. Spoon egg yolk filling into the bag. Gather edges and twist together. Pipe filling into egg whites. Alternately, spoon filling into a resealable plastic bag, press to remove excess air, and reseal. Cut one corner of bag off, and pipe filling into egg whites. Or, simply spoon filling into egg whites.
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Sprinkle remaining cotija cheese over eggs; scatter on onion slivers and cilantro. Sprinkle with Tajin® seasoning and serve.