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closeup of deviled eggs with chorizo links on top

Deviled Eggs with Smoked Chorizo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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.



Hard-boiled eggs:

  • 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 (PaleoChef makes a Paleo-friendly version)
  • salt and pepper, to taste
  • 12oz smoked paleo chorizo links
  • paprika to top (optional)


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.


  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!


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.


  • 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