Spanish Chorizo Deviled Eggs

Name: Spanish Chorizo Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Cuisine: Spanish
Ingredients: 6 hard-boiled eggs; 2.5 tablespoons mayonnaise; 1.5 teaspoons Dijon mustard; 0.5 teaspoon smoked paprika; 0.5 teaspoon Aleppo pepper flakes; 3 tablespoons chopped fresh Italian parsley; 3 teaspoons chopped fresh chives; 0.25 teaspoon kosher salt; 0.25 teaspoon fresh ground black pepper; 1 ounce Spanish chorizo; Extra kosher salt and black pepper to taste

Recipe GLPRd83e17c4bb7cc6

Spanish

Appetizer

30 min

65 cal

Servings: 12

Stovetop

SNAP eligible

Elegant deviled eggs with a Spanish twist, featuring tender egg white halves filled with a creamy yolk mixture flavored with Dijon mustard, smoked paprika, and fresh herbs. Topped with crispy Spanish chorizo and a drizzle of its flavorful oil, these make an impressive appetizer with sophisticated taste.

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Ingredients

6 hard-boiled eggs

2.5 tablespoons mayonnaise

1.5 teaspoons Dijon mustard

0.5 teaspoon smoked paprika

0.5 teaspoon Aleppo pepper flakes

3 tablespoons chopped fresh Italian parsley

3 teaspoons chopped fresh chives

0.25 teaspoon kosher salt

0.25 teaspoon fresh ground black pepper

1 ounce Spanish chorizo

Extra kosher salt and black pepper to taste

Directions

Cut each hard-boiled egg in half lengthwise. Carefully scoop the yolks out into a small bowl, keeping the white halves intact. Arrange all the egg white halves on a serving plate, cut side up.
To the bowl with the yolks, add the mayonnaise, Dijon mustard, smoked paprika, Aleppo pepper flakes, chopped parsley, chopped chives, kosher salt, and ground black pepper.
Mash and stir the mixture with a fork until it reaches a smooth, creamy consistency.
Transfer the yolk filling into a freezer-style resealable plastic bag. Press out as much air as possible and seal the bag. Snip a small corner from the bottom of the bag.
Pipe the filling from the bag into each egg white half. (Alternatively, you may fill the eggs using small spoons if you prefer.)
Dice the Spanish chorizo into small 1/4-inch cubes. Heat a small skillet over medium heat and add the chorizo pieces. Cook for about 5 minutes, stirring occasionally, until the chorizo releases its oils and becomes slightly crispy.
Spoon the warm chorizo and a small drizzle of its rendered oil over each filled egg white.
Taste and sprinkle additional kosher salt and ground black pepper over the eggs as desired. Serve immediately or refrigerate until ready to serve.

Comments

Grocery List Plus Editorial Staff4.25

Spanish Chorizo Deviled Eggs will take closer to 40 minutes once you account for boiling and cooling the eggs, not 30. Aleppo pepper flakes are the stumbling block—Harris Teeter carries them, but if your local store doesn't, you're making a special trip for a garnish; smoked paprika and Spanish chorizo are widely available at all major Charlotte chains. At roughly $1.50 per serving driven by the chorizo and eggs, this is solid for an appetizer, and the dish reheats beautifully or holds at room temperature for a potluck. It's fussy in the best way—you're piping or spooning, not cooking under pressure—but not forgiving if eggs are overcooked or the filling sits too long before serving.