Recipes/ Starter

Chipotle Deviled Eggs with Chorizo

Chipotle Deviled Eggs with Chorizo are so delicious and are a crowd pleaser. The chipotle adds so much flavor, coupled with the chorizo is a match made in heaven. Don’t take boring deviled eggs to your party, step it up a notch and make these scrumptious chipotle deviled eggs with chorizo.

Chipotle-Deviled-Eggs-with-Chorizo | www.butterandthings.com

Deviled eggs are good and are great for parties, but these chipotle deviled eggs with chorizo take deviled eggs to a different level. You need to make them for a party, potluck, or just because, they will not disappoint. Dazzled your guests with these yummy delicacies.

I will be making these for Easter for sure and will make them year around for parties too. Now on to how to make these delicious appetizers.

How to make hard boiled eggs

I’ve been seeing a lot of Instant Pot hard boiled eggs recipes and while I think it’s a good idea, the good old fashion way works just fine. And to be honest I don’t think its worth taking out the Instant Pot just for eggs. They take so little time on the stove that I don’t think it’s worth the Instant Pot effort. But maybe one day I will feel different about it or maybe if I had to make dozens of them. The way I boil perfect hard-boiled eggs are the way my mom makes them, and her mom made them.

I place the eggs in a pot and fill it with water, about half the pot of water. Then I turn the heat to medium-high, once the water starts to boil, I let them boil for 10 minutes, after the 10 minutes, I turn off the stove and run them through cold water. This method has always worked for my family. It makes perfect hard-boiled eggs.

Different types of chorizo

There are two types of chorizo the fresh and uncooked chorizo and the dried and cured chorizo, they are used for different recipes and they have different textures. The fresh and uncooked chorizo can be eaten whole or crumbled (casing removed), but it must be cooked. Most dried and cured chorizo, typically Spanish chorizo can be eaten as is, like salami, but please read the instructions just in case. The fresh and uncooked chorizo you can find at the stores and are generally Mexican chorizo, the one I used in this recipe is a Salvadoran chorizo, which is fresh and uncooked, but it has different spices than the Mexican chorizo. If you can’t find the Salvadoran chorizo use the Mexican chorizo. May I also add that the fresh and uncooked chorizo can be grilled, and it tastes amazing.

How to make Chipotle Deviled Eggs with Chorizo

While you are boiling the eggs, you can start cooking the chorizo. Take the chorizo out of the casings and place the chorizo on a pan on medium-high heat. I use two wooden spoons to crumble the chorizo and cook until brown. You will not need oil to cook the chorizo, because the chorizo has enough fat. Cook the chorizo until it’s a little crispy and brown, but not burnt. I repeat do not burn the chorizo. Once its brown and a little crispy, set it aside.

Once the eggs and chorizo are ready, it is time to mix the yolks with the ingredients. Separate the yolks from the egg whites and place the yolks on a bowl. Then add the mayonnaise, whole grain garlic mustard, chopped bread and butter pickles, chipotle, and white pepper. For the chipotle, I use the chipotles from the jar because they store well. Mix with a fork until well combined. The fork will help break and smooth the egg yolks. Once the mixture is well combined you can start assembling the eggs.

To pipe the mixture into the egg whites, I use a freezer quart size bag and a Wilton 1M pipping tip. If you don’t have a pipping tip, you can just place the mixture into the freezer bag, cut a small piece off one of the ends and pipe the mixture into the egg whites. Once you are done with all the eggs, place the chorizo on top and sprinkle some chives, smoked paprika or Aleppo pepper. And Voila! You have made some fancy swanky chipotle deviled eggs with chorizo.

Chipotle-Deviled-Eggs-with-Chorizo | www.butterandthings.com

Chipotle Deviled Eggs with Chorizo

Chipotle Deviled Eggs with Chorizo are so delicious and are a crowd pleaser. The chipotle adds so much flavor, coupled with the chorizo is a match made in heaven. Don’t take boring deviled eggs to your party, step it up a notch and make these scrumptious chipotle deviled eggs with chorizo.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 people
Calories 157 kcal

Ingredients
  

  • 12 Eggs
  • 2 chorizo sausages fresh Salvadoran or Mexican chorizo
  • ½ cup mayonnaise
  • 1 teaspoon mustard whole grain garlic mustard
  • 4 tablespoon pickles bread and butter pickles – chopped
  • 4 teaspoons chipotle diced chipotle peppers
  • White Pepper to taste

Garnish

  • Smoked paprika or Aleppo pepper sprinkle over
  • Chives

Instructions
 

Hard-boiled Eggs

  • Place eggs in a pot and fill it with water, about half the pot of water.
  • Then the heat to medium-high, once the water starts to boil, I let them boil for 10 minutes.
  • After the 10 minutes, turn off the stove and run them through cold water.

Chorizo

  • Take the chorizo out of the casings and place the chorizo on a pan on medium-high heat.
  • Use two wooden spoons to crumble the chorizo and cook until brown.
  • Once its brown and a little crispy, set it aside.

Assemble chipotle deviled eggs with chorizo

  • Once the eggs and chorizo are ready, mix the yolks with the ingredients.
  • Separate the yolks from the egg whites and place the yolks on a bowl.
  • Add the mayonnaise, whole grain garlic mustard, chopped bread and butter pickles, chipotle, and white pepper.
  • Mix with a fork until well combined. The fork will help break and smooth the egg yolks.
  • Once the mixture is well combined start assembling the eggs.
  • To pipe the mixture into the egg whites, use a freezer quart size bag and a Wilton 1M pipping tip. If you don’t have a pipping tip, you can just place the mixture into the freezer bag, cut a small piece off one of the ends and pipe the mixture into the egg whites.
  • Once you are done with all the eggs, place the chorizo on top and sprinkle some chives, smoked paprika or Aleppo pepper. And Voila!

Notes

You will not need oil to cook the chorizo, because the chorizo has enough fat. Cook the chorizo until it’s a little crispy and brown, but not burnt. I repeat do not burn the chorizo.
For the chipotle, I use the jar chipotles because they store well and can be used for other recipes. 

Nutrition

Calories: 157kcalCarbohydrates: 1gProtein: 7gFat: 13gSaturated Fat: 3gCholesterol: 178mgSodium: 401mgPotassium: 65mgSugar: 1gVitamin A: 330IUVitamin C: 2.8mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!

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