Deviled Eggs with Smoked Chorizo

"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 seared chorizo. 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 an incredibly easy appetizer that works well for almost any occasion.

Limiting refined sugar?

For those on a Paleo diet, making your own mayo is an easy given to strictly limit all refined sugar. However, If you're not on a strict Paleo diet but would still like to limit the amount of refined sugar you consume, I love this option, which is much lower in sugar than traditional blends and a staple in our fridge.

If you're looking for refined sugar-free sriracha, PaleoChef makes a good option. It doesn't have quite the same heat as the traditional sriracha you may be used to, but 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.

WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?

• A large pot for boiling the eggs
• A colander
• A cutting board
• A chefs knife
• A mixing bowl
• A frying pan
• Kitchen tongs
• Measuring cups and measuring spoons
• A fork (for old-fashioned filling) or a hand-mixer (for smooth and creamy filling)
• A spatula
• A piping bag and tip or a sandwich bag and a tall glass (see the PRO TIP section below)
• *Not essential, but helpful* - I love this deviled egg storage carrier for easy storage and stacking

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

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 can easily be made friendly for Paleo and Keto diets.

This recipe calls for both sriracha, which often contains grain and refined sugar. As an alternative, I suggest checking out PaleoChef Sriracha, which is grain and refined sugar-free.

For those on a Paleo diet, making your own mayo is an easy given to strictly limit all refined sugar. However, If you're not on a strict Paleo diet but would still like to limit the amount of refined sugar you consume, I love this option, which is much lower in sugar than traditional blends and a staple in our fridge.

The other item you'll want to watch out for is the chorizo, which sometimes contains grain or refined sugar, depending on the mix. A lot of butchers make their chorizo links in-house, so make sure to ask them what's included in their chorizo mix if you're strictly grain-free or refined sugar-free.

Deviled Eggs with Smoked Chorizo

★★★★★ 5 from 18 reviews

• Author: Whip & Wander
• Prep Time: 22 minutes
• Cook Time: 31 minutes
• Total Time: 53 minutes
• Yield: 24 halves 1x
• Category: Appetizers & Bites
• Method: Stovetop
• Cuisine: American

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Description

Though there are endless ways to make a deviled egg, my absolute favorite is to top them with a thick slice of seared chorizo. 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 an incredibly easy appetizer that works well for almost any occasion.

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Ingredients

Scale 1x2x3x

Hard-boiled eggs:

• 1 dozen large free-range eggs
• water for boiling
• ½ tsp sea salt
• 1 tbs white vinegar

Filling:

• ½ 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)

Cook Mode Prevent your screen from going dark

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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.0

1. Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
2. Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
3. 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.
4. Peel eggs and slice each in half length-wise.

Filling:

1. Sear your smoked chorizo links in a pan over medium heat until lightly browned on each side.
2. Slice chorizo into 24 thick coins and set aside to cool.
3. Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and sriracha.
4. 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.
5. 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.
6. Once your egg halves have been piped, top each with a slice of the cooled chorizo link.
7. Sprinkle the tops of each with paprika and serve.
8. 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!

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Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Nutrition

• Serving Size: 2 halves
• Calories: 223
• Sodium: 490 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Carbohydrates: 2 g
• Protein: 10 g
• Cholesterol: 213 mg

Keywords: Eggs, Chorizo