Chorizo Deviled Eggs Recipe

This post may contain affiliate links.

This Chorizo Deviled Eggs recipe is one of my favorite appetizers to make. This delicious recipe with chorizo adds a twist with different flavors from the classic deviled eggs.

This is a fun and easy appetizer idea that is perfect for Sunday Brunch, Easter Dinner, Easter Brunch, Mother’s Day or a pot luck.

Looking to jazz up your deviled eggs? This Chorizo Deviled egg recipe is easy and tasty!

The Chorizo in the deviled eggs adds a little bit of spice and smokiness that complements the eggs perfectly. Chorizo and eggs come together in this fun appetizer.

Chorizo deviled eggs

Chorizo Deviled Egg Ingredients

  • eggs
  • Mexican Chorizo (not Spanish Chprizo)
  • Mayonaisse
  • Mustard
  • salt

Equipment and Kitchen Tools

  • sauce pan or instant pot
  • medium bowl
  • skillet
  • sharp serrated knife
  • piping bag and piping tip

How to Make Chorizo Deviled Eggs

Step 1 – Cook eggs using a rolling boil method or instant pot. Run cold water over the eggs when done to stop them from further cooking.

Pour water over eggs

Step 2 – When cooled, carefully remove white shells from eggs. Cut cooked eggs in half with a sharp knife.

Stovetop Hard Boiled Eggs.

Step 3 – Remove egg yolks from white halves and place in bowl. Add mayo and mustard to egg mixture and blend until creamy. Place mxiture into a piping bag or pastry bag with tip.

Step 4 – Place white haves on serving plate. Cook Chorizo in a small skillet. Drain. Add a 1/2 teaspoon of drained chorizo to each egg.

Then fill the egg with the egg yolk mixture.

Save The Recipe!

Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes

Looking to jazz up your deviled eggs? This Chorizo Deviled egg recipe is easy and tasty!

And then add the egg yolk mixture.

Looking to jazz up your deviled eggs? This Chorizo Deviled egg recipe is easy and tasty!

Timesaving Tips

  • When peeling eggs, give the egg a crack all around under running water can help loosen the membrane.
  • You don’t have to use a piping bag, but they sure look better for presentation
  • The chorizo gives the eggs a nice flavor. I like to use beef chorizo, but you can also use pork chorizo.
  • Store leftover eggs in an airtight container in the refrigerator.
  • Black pepper, chili powder or cayenne pepper can be sprinkled on top for a kick.

Serving Suggestions

  • You can add a tiny sprig of cilantro or parsely to the top of the eggs for color.
  • You can serve these with hot sauce or salsa.

Looking to jazz up your deviled eggs? This Chorizo Deviled egg recipe is easy and tasty!

 More Easy Appetizer Ideas

For more great egg recipes, check out these easy egg dishes:

Chorizo and Egg Burritos – Delicious breakfast burritos that you can make ahead.

Easy Bacon Quiche Recipe – A lovely breakfast or brunch idea.

Chorizo eggs recipe

Chorizo Deviled Eggs Recipe

Chorizo Deviled Eggs

Chorizo Deviled Eggs Recipe

Raquel Pineira
Chorizo adds flavor and kick to traditional Deviled Eggs
4.41 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 71 kcal

Ingredients
  

  • 6 hard-boiled eggs
  • 2 oz. Mexican beef chorizo
  • 1/4 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • pinch of salt
  • 1 teaspoon chopped cilantro optional

Instructions
 

  • Prepare hard boiled eggs on the stove top or in the instant pot. Cook until hard boiled and run cold water to stop cookie process. Set aside.
  • Peel hard-boiled eggs and slice in half lengthwise.
  • Dig out egg yolks with teaspoon and place in a small bow.
  • Add mayonnaise, mustard and salt to egg mixture and combine thoroughly until creamy. Use a fork to mash the egg yolks. Set aside.
  • Cook chorizo over medium heat in a skillet 5-6 minutes until cooked. Drain and set aside.
  • Fill cooked egg white halves with chorizo mixture using a 1/2 teaspoon
  • Top chorizo with egg yolk mixture using a piping tip.
  • Sprinkle with chopped cilantro, if desired.
  • Cover and refrigerate before serving.

Notes

  • When peeling eggs, give the egg a crack all around under running water can help loosen the membrane.
  • You don’t have to use a piping bag, but they sure look better for presentation
  • The chorizo gives the eggs a nice flavor. I like to use beef chorizo, but you can also use pork chorizo.
  • Store leftover eggs in an airtight container in the refrigerator.
  • Black pepper, chili powder or cayenne pepper can be sprinkled on top for a kick.

Nutrition

Calories: 71kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 63mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 133IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!

I hope you enjoyed this simple, easy recipe idea! Are you going to be watching the game next weekend?

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!

14 Comments

  1. Your piping is so beautiful! Mine always look like a big mess.
    True story – I was on a winery tour years ago in Napa and thought it would be nice to buy something from the gift shop, but I don’t drink. So I bought a whole recipe book about deviled eggs. Delightful!

  2. 4 stars
    Thank you for sharing at the #HomeMattersParty

    I have only seen chorizo as a little sausage, yours looks like its a paste. I bet it is delicious.

4.41 from 5 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating