“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.
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.
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.Print
- 1 dozen large free-range eggs
- water for boiling
- 1/2 tsp sea salt
- 1 tbs white vinegar
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.
- 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!
- Serving Size: 2 halves
- Calories: 212
- Sodium: 273 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Carbohydrates: 2 g
- Protein: 9 g
- Cholesterol: 292 mg