Mexican Deviled Eggs with Chorizo. How about a little South of the Border Tapas? Mexican Chorizo sausage, Dijon and Sherry Vinegar turns a deviled egg into an exciting version of this classic popular appetizer.
I always serve a platter of Deviled Eggs for most holidays or pot lucks. Try my other versions for Deviled Eggs with Bacon and Jalapeno and Spicy Deviled Eggs.
About Mexican Deviled Eggs
I feel like I probably love deviled eggs more than most people. After all, I called my Mom the deviled egg queen. She made them often, and she made them mouth watering delicious.
It seems she’s handed down the crown to me, because with her recipe, I find myself in the same situation. They’re requested whenever I ask what to bring for any pot luck situation. And you bet, they don’t last long.
I’m in no way a purist when it comes to making deviled eggs. I’ll gladly try a new flavor combination as long as I’m sure they’ll be good. And with our love of Mexican Food, this recipe for Mexican Deviled Eggs seemed to come naturally.
A BBQ or pot luck wouldn’t be complete without a tray of deviled eggs. This version is unique using Dijon mustard and sherry vinegar. Delicious!
Let’s take a look.
Ingredients You’ll Need
- Mayonnaise: Your favorite brand.
- Roasted Red Bell Peppers: No need to roast your own, A jar of roasted red peppers will work like a charm.
- Sherry Vinegar: The flavor of Sherry Vinegar is a complex combination of sweet and sour. I have to admit, it’s my favorite vinegar to use in my kitchen.
- Eggs: Hard boiled
- Chorizo: Bulk Mexican Chorizo.
- Cumin
- Dijon Mustard
- Fresh Cilantro
Ingredient Swaps and Substitutions
- Chorizo: Turn these Mexican deviled eggs into Spanish deviled eggs by substituting Spanish Chorizo for Mexican Chorizo.
- Vinegar: If you don’t have Sherry Vinegar, use Red Wine Vinegar or even Apple Cider Vinegar.
- Dijon: If you’re out of Dijon mustard, you can substitute plain yellow mustard. The flavor Just won’t be as sharp and complex as using Dijon.
Step By Step: How to Make Mexican Deviled Eggs
- Step 1: Start by pan frying ¼ pound of Mexican Chorizo. And cooking the eggs to hard-boiled state.
- Step 2: Separate the hard boiled yolks from the egg whites. Place the egg whites on your serving platter and the egg yolks in a large enough bowl to add and mix in seasonings.
- Step 3: Add all of the ingredients to the hard boiled yolks.
- Step 4: Using the back of a fork, smash yolks and mix the egg yolks with the seasonings and condiments until well blended.
- Step 5: Using a fork, fill the egg whites with the Mexican Deviled Egg Mixture.
I served these Mexican Deviled Eggs with Sopa Caldosa that is so easy and delicious you’ll have a fit and I mean an f-i-t. A cabbage and chorizo soup that you really should give a try.
FAQ’s About Deviled Eggs
Yes. You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.
Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.
I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
It’s probably because they’re too fresh. I always purchase my eggs a few days in advance before boiling them. And if you own an electric pressure cooker like an Instant Pot, it’s worth it’s weight in gold for hard boiling eggs. They seem to peel like a charm every single time.
Mexican Deviled Eggs Tips For Success
- Cook eggs until they’re hard boiled without any sign of uncooked yolk. If they’re not cooked all the way through, the eggs will be hard to blend to a smooth texture.
- Don’t over-cook the eggs. The yolk will get an odd greenish tint around the rim.
- Once cooked, place the eggs in an ice bath. This will stop the cooking process. Once in the ice bath, I like to pick each one of them up and drop it onto the other eggs. This will slightly crack them, cooling them even more and making them easier to peel.
- Use a sharp knife to slice the eggs in half. And don’t use a serrated knife. Both of these tips will make a more attractive sliced egg.
- Taste as you go. Take a little bite of the filling and adjust seasonings.
- Garnish: If you don’t like cilantro, fine chop some avocado for the topping.
Storage
- Mexican Deviled Eggs will keep in the refrigerator for up to three days. Just make sure they’re covered with plastic wrap to keep the texture fresh.
Recipe for Mexican Deviled Eggs with Chorizo
If you’re a deviled egg fiend like us, take a look at my recipe for Spicy Deviled Eggs, with New Mexico Chile Powder. Yes please.
More Mexican Appetizer Recipe Ideas:
- Mexican Meatballs with Queso Blanco
- Chile Cheesecake
- Queso Fundido al Tequila with Chorizo
- Chorizo Empanadas
Looking for more appetizer recipes? Don’t miss my appetizer category, you’ll find a ton of fun ideas. One of the most popular being this recipe for Campechana, Mexican Shrimp Cocktail.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Chorizo Mexican Deviled Eggs
Ingredients
- 1 dozen eggs hard-boiled
- 4 ounces Mexican Chorizo sausage
- 1 Tablespoon Cilantro finely chopped and a sprig for garnish
- 1 dash cumin ground
- ¼ cup red bell pepper roasted and fine diced
- 1 Tablespoon sherry vinegar
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoon cold water
- Salt and pepper to taste
Instructions
- Hard boil eggs. There are many theories about how to hard boil eggs. The most common way is to place the eggs in a sauce pan with cold water. Very slowly bring the eggs to a simmer over low heat. Once the water is at a simmer cook for about 15 minutes. I live at high altitude so they can take up to 18 minutes. Drain and place the eggs in an ice bath.
- Once cooled enough to handle, slice eggs lengthwise, remove yolks and place yolks in a medium bowl. Arrange egg white halves in your favorite Deviled Egg serving bowl.
- To prepare filling, cook chorizo in a skillet over medium heat, stirring occasionally until crisp.
- Meanwhile add cilantro, red pepper, vinegar, mayo, mustard and water to yolks. Mash. Taste and adjust seasoning with salt and pepper.
- Scoop filling into egg whites. A grapefruit spoon works great for this, or a small fork. Use a spatula to scape the sides of the bowl. You'd be surprised to find enough egg filling for one more deviled egg.
- Sprinkle with warm chorizo and cilantro. Fine diced avocado also works well here.
Notes
- Cook eggs until they’re hard boiled without any sign of uncooked yolk. If they’re not cooked all the way through, the eggs will be hard to blend to a smooth texture.
- Don’t over-cook the eggs. The yolk will get an odd greenish tint around the rim.
- Once cooked, place the eggs in an ice bath. This will stop the cooking process. Once in the ice bath, I like to pick each one of them up and drop it onto the other eggs. This will slightly crack them, cooling them even more and making them easier to peel.
- Use a sharp knife to slice the eggs in half. And don’t use a serrated knife. Both of these tips will make a more attractive sliced egg.
- Taste as you go. Take a little bite of the filling and adjust seasonings.
- Garnish: If you don’t like cilantro, fine chop some avocado for the topping.
- Roasted Red Bell Pepper: No need to roast a bell pepper, just grab a jar of roasted red bell peppers at the store. They’ll either be packed in oil or water. Just pat them dry before chopping.
- To Pipe or Not To Pipe: I simply don’t like the idea of using a piping bag to fill the egg whites with the deviled egg mixture. Deviled eggs are rustic comfort food and should be served to look that way. The mixture for this recipe will be a little thick for a piping bag, and the end result won’t look like a commercially produced deviled egg. But rather a homemade, and homemade with love deviled egg.
Nutrition
Mexican Deviled Eggs with Chorizo …It’s What’s For An Appetizer.
This is a updated version of a post from 2009. The recipe has not changed, but text and photos have been updated.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I made them yesterday as part of our Christmas Day appetizer party. They are DELICIOUS and will be making them again!
Oh my goodness, these are amazing! I made them as an appetizer for dinner one evening, and my husband went nuts. He really loves deviled eggs and he also loves chorizo, so these are perfect. I also made them for my recently widowed father-in-law when he came by one night for dinner, and he loved them too, in fact, he had so many he could barely move he was so stuffed (which is amazing considering that he doesn’t go for more than standard meat and potato dishes). This recipe is definitely a hit in our house!
Great deviled eggs LeaAnn. I have a confession though! I only like the middles. And these I would like a lot!
LOVE deviled eggs! Adding chorizo to the mix is an excellent idea — genius. These look superb — thanks.
Recipe Roulette – Definitely will be playing this game during the holiday and I know just the cookbook I’ll use. You got a winner with these Deviled eggs. We are huge deviled eggs fans so I can’t wait to make these. Thanks for sharing.
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Perfect! I just started looking for deviled egg recipes for tomorrow and this sounds great! Thanks Lea Ann.
Glad you landed on these. I’m a Deviled Egg purist, but thought these were pretty darn good.
what a cool blog….very impressed…this one sounds real delish!
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