Mexican Street-Style Deviled Eggs

• 6 Large Eggs
• 1 tbsp. Dijon Mustard
• 2 tbsp. Vegenaise or Regular Mayo
• Salt & Pepper to taste
• 1 Sweet Corn Ear, (charcoaled & cut)
• 1/4 Red Onion, (finely minced)
• 1/4 cup Feta Cheese, (crumbled)
• Parsley or Cilantro, (chopped)
• Chili Powder, (for garnish)

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1. Place the eggs in a large saucepan. Cover the eggs with water until the water is 1" above the eggs. Cover the pan with a lid and bring to a rolling boil over high heat. Reduce to medium-high heat and cook for 6-7 minutes, for hard-boiled eggs.
2. Use a slotted spoon to place the eggs into a bowl of ice cold water. Peel off their shell and cut each egg in half.
3. Using a spoon, carefully remove the yolk into a separate bowl. Add the dijon mustard and mayonnaise into the egg yolk bowl. (Optional: You could also add in 1-2 tsp. hot sauce for an added kick) Using a hand mixer, whisk together until ingredients are well combined. Add salt and pepper to taste.
4. Using a piping bag or spoon, fill each center of the egg halves with about 1 tablespoon of whipped egg yolk. Top with the thinly diced red onion, charcoal corn, parsley or cilantro, and feta cheese crumbles. Garnish with chili powder.

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