“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
These Deviled Eggs with Smoked Chorizo would make Ron Swanson proud
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.
These Deviled Eggs with Smoked Chorizo are not only an awesome Keto and Paleo appetizer, but they’re incredibly easy to throw together in less than an hour for easy meal prep 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.
Low-carb snacking all year long
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.
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 as an alternative when you don’t feel like making your own. Their Avocado Oil Mayo is much lower in sugar than traditional blends and is one of our favorites.
If you’re in the market for a refined sugar-free sriracha, PaleoChef makes a good Paleo Sriracha. It doesn’t have quite the same heat that the traditional sriracha you may be used to, but is certainly gives these deviled eggs a nice kick of flavor. As always, I like to add a bit of Dijon to my deviled eggs. My favorite is Edmond Fallot Dijon, which is made with no sugar.
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. Once piped, I like to store my eggs in this egg storage container for squash-free storage.
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.
Deviled Eggs with Smoked Chorizo
Prep
Cook
Inactive
Total
Yield 24 halves
Ingredients
Hard-boiled eggs:
- 1 dozen large free-range eggs
- water for boiling
- 1/2 tsp sea salt
- 1 tbs white vinegar
Filling:
- 1/2 cup mayo
- 1 tbsp Dijon mustard (I like Edmond Fallot)
- 2 tsp sriracha (PaleoChef makes a Paleo-friendly version)
- salt and pepper, to taste
- 12oz smoked paleo chorizo links
- paprika to top (optional)
Instructions
Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs, or even use their pressure-cooker. You do you, boo boo.
- Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
- Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
- After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
- Peel eggs and slice each in half length-wise.
Filling:
- Sear your smoked chorizo links in a pan over medium heat until lightly browned on each side.
- Slice chorizo into 24 thick coins and set aside to cool.
- Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and sriracha.
- If you prefer old-fashioned filling with a few lumps and bumps, you can mash with a fork. For a creamier consistency pulse with an hand mixer or in your food processor. Season with salt and pepper to taste.
- Pipe the filling. To make an easy piping bag: 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.
- Once your egg halves have been piped, top each with a slice of the cooled chorizo link.
- Sprinkle the tops of each with paprika and serve.
- The deviled eggs should keep in the fridge for up to 4 days (I like this storage carrier), though you'll probably polish them off long before that!
Courses Appetizers & Bites
Cuisine Sides
Nutrition Facts
Serving Size 2 halves
Amount Per Serving | ||
|---|---|---|
Calories 212 | ||
% Daily Value | ||
Total Fat 20 g | 31% | |
Saturated Fat 6 g | 30% | |
Cholesterol 292 mg | 97% | |
Sodium 273 mg | 11% | |
Total Carbohydrates 2 g | 1% | |
Protein 9 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wow I have a feeling my family would eat these up in minutes! Perfect for a party!
Wow I’ve never heard of this before, but I love deviled eggs and chorizo so why not together? Thanks for the recipe!
Perfect for the holiday season!
What a perfect finger food! I love the combo of everyone’s favorite things in a bite size!!
Love that you use Dijon mustard and sriracha. Those would add such a nice change of flavor.
Your tip with the glass and piping bag is gold. We could have needed that in college, although I bet the teacher back then would have counted it as cheating. Lucky for us that we are free in our own kitchen, no? 🙂
I know I would not be able to hold myself with your taste looking bites!
YUM! We eat deviled eggs all year long so I have quite the recipe collection of different versions… This will be added to that collection ASAP?
I love your quote at the beginning! Parks and Rec, and the Office are my favorites :). On another note, these eggs look blissful! I’m usually super picky when it comes to deviled eggs, but these look great!
Mmmm! Deviled eggs used to be my favorite. Love the combination with the chorizo.
Wow these are two of my favorite things!! I can’t wait to give this a try!! Xo
Devilled eggs are a party food staple in our house. I love that you have added chorizo to it.
Oh my goodness, this looks like such a delicious combination! Yum!
Ooh, I love the idea of turning breakfast into an appetizer!
Yum! I love chorizo! I bet that add so much flavor to make these deviled eggs out of this world!!
We were literally just talking about devilled eggs! I will definitely try this recipe as I love chorizo too!
Dijon Mustard and Siracha Sauce are my favourite.. And bet they would add that extra oomph here!
I love deviled eggs. Always one of my favorites. This is a very creative way to make them. Thanks for the tip on how to put the filling in the bag. I’ll definitely be trying that next time I make deviled eggs!
Yes yes yes to these deviled eggs! I’m a huge fan of deviled eggs and can’t wait to try this recipe!
Thats an interesting recipe. I would like to try that with chicken or turkey sausage.
This is such a cool take on deviled eggs! Looks so good.
I love me a deviled egg! Like the idea of a siracha addition! They are always a big hit at parties 🙂
These sound amazing! I can’t wait to try them! They would be perfect for a party!
Deviled eggs are the best!! Lots of taste, easy to make and inexpensive! Love the addition of sausage!
These look amazing! I love deviled eggs so I’ll definitely have to give this a shot.
Olivia | http:://oliviadipede.com
What a neat, easy addition to the classic deviled egg. Thanks for sharing!
This is a great twist on a classic. I have never seen deviled eggs done like this before. I am going to have to try this next time we have an event. My family always does deviled eggs.
Now that’s an upgrade to the lowly deviled egg! Would make great Thanksgiving appetizers.
This is such a unique idea! I’ve never had meat on my deviled eggs and I’m loving the idea!
What a great way to update the average deviled egg with spicy chorizo. I know these would be a hit at any dinner party.
I love deviled eggs and I’m having a picnic on Saturday and asked my sister in law to bring some. Now I think I’ll forward this recipe to her so many she’ll make me some. 😛 Great idea!
Just when you thought devilled eggs couldn’t get more delicious. Adding chorizo….fantastic. I know these would disappear in a flash at a party. I would have to make lots just so I could have some too!!
This looks like something my husband would love!! Great pictures!
I’m right there with ya, we should definitely have deviled eggs more than Easter. Combining them . with Chorizo sounds amazing. I need to give that a try. btw – I started baking my eggs in the over for hard-boiled. Have you tried that? Works like a charm, I will never go back. 🙂
I haven’t but I’ve heard awesome things about that method!
This looks amazing! What a great idea!
LOVE chorizo and deviled eggs, putting them together is genius!! Looks so good, it has all of the flavors of a scotch egg. The Ron Swanson quote makes the whole post though :-).
I love deviled eggs. You gave great tips and I love the addition of the chorizo!
I’ve never thought about putting chorizo on top of my deviled eggs! Genius! It’s a great added protein! And I love that you added Dijon Mustard to your egg filling! YUM!
I have several keto-eating family members who would devour these! I love that you added chorizo to make them that much more hearty.
I am absolutely OBSESSED with deviled eggs. And I looooove that Ron Swanson quote. The addition of chorizo to these is such a fun twist. I bet these would disappear instantly at any summer picnic!
Very interesting to use chorizo with deviled eggs and I love it! Going to make it for my hubby!)
Those look good! I bring stuffed eggs of one sort or another (I like to vary it a bit) to potlucks and parties all the time – I agree, they fit so many needs! The smoked sausage adds another whole layer of flavor – terrific!
I love this combination of smoky with the deviled eggs.
I think I’m going to give this a shot, but dice up the chorizo to put on top. yum!
I LITERALLY just bought a pound of chorizo today for another recipe, and I have leftover chorizo now! This is so perfect and I can’t wait to try!
You’ve really taken deviled eggs up to another delicious level! These sound so amazing with the added flavor of chorizo. YUM!!
These looks really great. I love deviled eggs. It’s so tasty and super easy to make appetizer. Honestly, I can’t wait to make these for our next family picnic or party.