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Chorizo Deviled Eggs
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4.41 from 5 votes

Chorizo Deviled Eggs Recipe

Chorizo adds flavor and kick to traditional Deviled Eggs
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 71kcal

Ingredients

  • 6 hard-boiled eggs
  • 2 oz. Mexican beef chorizo
  • ¼ cup mayonnaise
  • ½ 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 ½ 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