Chorizo Deviled Eggs Recipe
Chorizo adds flavor and kick to traditional Deviled Eggs
Servings: 12
Calories: 71kcal
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: 71kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 63mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg