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.
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
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