Deviled Eggs with Smoked Chorizo

Name: Deviled Eggs with Smoked Chorizo
Prep time: 15 min
Cook time: 13 min
Total time: 48 min
Yield: 24 halves
Cuisine: Sides
Ingredients: 1 dozen large free-range eggs; water for boiling; 1/2 tsp sea salt; 1 tbs white vinegar; 1/2 cup mayo; 1 tbsp Dijon mustard (I like Edmond Fallot); 2 tsp sriracha (optional, PaleoChef makes a Paleo-friendly version); salt and pepper, to taste; 12oz smoked paleo sausage links; paprika to top (optional)

August 29, 2017 By Whip & Wander 47 Comments

“If I wanted to bring a large number of deviled eggs, but I didn’t want to share them with anyone else, can you guarantee fridge space?” – Ron Swanson, Parks & Rec, Season 2: Episode 14

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These Deviled Eggs with Smoked Chorizo would make Ron Swanson proud

Deviled eggs are my go-to bite to bring to any food-centric gathering because I always leave with an empty tray. It’s also nice to know that there will be at least one diet-friendly dish on the table to imbibe in amongst the inevitable sea of grain and sugar-filled bites. I really don’t know why some choose to whip them up only during the Easter holiday because we find plenty of reasons to eat them year-round in our home.

These Deviled Eggs with Smoked Chorizo are not only an awesome Keto and Paleo dish, but they’re incredibly easy to throw together in less than an hour to eat during the week. I pack them for an easy, work-friendly breakfast, to supplement salads at lunch, and both the fella and I regularly poke into the fridge for one or two when we’re feeling peckish after work.

Are you here for the egg or the chorizo?

Though there are endless ways to make a deviled egg, my absolute favorite is to top them with a thick slice of paleo chorizo that’s been seared slightly before it’s sliced. Topping them with chorizo also negates the need to do any fancy piping, which makes them even more simple to whip together.

Limiting sugar?

I generally make my own mayo which lets me control the ingredients to fit my diet. If you’re not on a strict Paleo diet but would like to limit your sugar, you should definitely give Sir Kensingston’s a look. They have great options for condiments like mayo, mustard, and ketchup that are much lower in sugar than traditional blends.

Pro tip

When you’re ready to pipe the filling for these Deviled Eggs with Smoked Chorizo, the easiest method I’ve found is to line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners. You now have an easy piping bag with no added mess.

Also, eggs tend to peel easier when they’re not completely fridge-cold. After you dunk your hot hard-boiled eggs in an ice bath for a few minutes, peel them right away rather than tossing them in the fridge for later. They will peel quicker and come out of their shells easier so you aren’t left with craters in your lovely whites.

A note for special diets

These Deviled Eggs with Smoked Chorizo are grain-free, gluten-free and friendly for Paleo, Keto, and SIBO diets.

This recipe calls for both sriracha, which often contains grain. If you’re following a strict grain-free diet, I suggest checking out PaleoChef Sriracha as a good diet-friendly option. The other item you’ll want to watch out for is the chorizo, which sometimes contains grain in the filler. In opposition to the idiom, make sure to ask your butcher how the sausage is made if you’re strictly grain-free.

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