• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Appetizers and Beverages > Mexican Deviled Eggs with Chorizo

    Mexican Deviled Eggs with Chorizo

    Published: Dec 1, 2018 · Modified: Aug 5, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chorizo deviled eggs

    Mexican Deviled Eggs. 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.

    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

    ingredients to make Mexican Deviled Eggs
    • 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

    browning chorizo in a fry pan
    Step 1
    • Step 1: Start by pan frying 1/4 pound of Mexican Chorizo. And cooking the eggs to hard-boiled state.
    separating cooked egg yolks from egg whites to make deviled eggs
    Step 2
    • 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.
    Ingredients to make Mexican Deviled Eggs in a white bowl
    Step 3
    • Step 3: Add all of the ingredients to the hard boiled yolks.
    mixing ingredients together to make Mexican Deviled Eggs
    Step 4

    Step 4: Using the back of a fork, smash yolks and mix the egg yolks with the seasonings and condiments until well blended.

    Filling deviled eggs with a fork
    Step 5

    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

    Can You Make Deviled Eggs The Day Before?

    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.

    How Long Do Deviled Eggs Last Out Of The Refrigerator?

    Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.

    What’s The Easiest Way To Fill Deviled Eggs?

    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.

    Why Are My Hard Boiled Eggs Hard To Peel?

    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.

    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

    Chorizo Mexican Deviled Eggs topped with cilantro

    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:

    • Chipotle Shrimp Wontons
    • Mexican Meatballs with Queso Blanco
    • Campechana, Mexican Shrimp Cocktail
    • Chile Cheesecake
    • Queso Fundido al Tequila with Chorizo
    • Spicy Deviled Eggs
    • 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 Pear and Blue Cheese Crostini.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Chorizo Mexican Deviled Eggs

    Chorizo and cilantro turns an ordinary deviled egg into an exciting appetizer option.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: American/Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 12
    Calories: 104kcal
    Author: Lea Ann Brown

    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
    • 1/4 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
    Prevent your screen from going dark

    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

    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.
    • 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

    Calories: 104kcal | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 238mg | Potassium: 67mg | Vitamin A: 380IU | Vitamin C: 5.7mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Deviled Eggs …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.

    Lea Ann Brown
    Lea Ann Brown

    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.

    More Appetizer and Cocktail Recipes

    • Mexican Street Corn Dip served with yellow and blue corn tortilla chips.
      Make Ahead Mexican Street Corn Dip
    • Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.
      Mexican Cheesecake Appetizer
    • Buffalo chicken puff pastry pinwheels.
      Buffalo Chicken Puff Pastry Pinwheels
    • Chunky guacamole made in a molcajete.
      Chunky Guacamole Made in A Molcajete

    Reader Interactions

    Comments

    1. Christy Boston says

      August 07, 2019 at 12:06 pm

      5 stars
      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!

      Reply
    2. Abbe@This is How I Cook says

      December 05, 2018 at 9:21 pm

      5 stars
      Great deviled eggs LeaAnn. I have a confession though! I only like the middles. And these I would like a lot!

      Reply
    3. John / Kitchen Riffs says

      December 05, 2018 at 8:51 am

      LOVE deviled eggs! Adding chorizo to the mix is an excellent idea — genius. These look superb — thanks.

      Reply
    4. mjskitchen says

      December 02, 2018 at 8:08 pm

      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.

      Reply
    5. Lea Ann Brown says

      June 12, 2015 at 6:48 am

      test

      Reply
    6. Drew says

      April 07, 2012 at 8:53 am

      Perfect! I just started looking for deviled egg recipes for tomorrow and this sounds great! Thanks Lea Ann.

      Reply
      • Lea Ann says

        April 08, 2012 at 6:17 am

        Glad you landed on these. I’m a Deviled Egg purist, but thought these were pretty darn good.

        Reply
    7. s says

      January 09, 2010 at 1:53 pm

      what a cool blog….very impressed…this one sounds real delish!
      http://forkbootsandapalette.wordpress.com

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Time To Grill!

    • Grilled t-bone steaks served with potatoes and cowboy butter dipping sauce.
      Grilled T-Bone Steaks with Cowboy Butter
    • Beef kabobs on a bed of fresh spinach.
      Curry Lemon Grilled Steak Kebabs
    • Grilled chicken kabobs with pineapple salsa.
      Maple Glazed Grilled Chicken Kabobs
    • Steakhouse burger with fry sauce served with onion rings.
      Steakhouse Burger with Fry Sauce
    Best Hatch Chile Recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • 3 ingredient no bake key lime pie.
      No-Bake Key Lime Pie
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • A slice of Cherry Delight Dessert.
      Classic Cherry Delight Recipe

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Oven Baked Chicken Wings in Santa Fe Sauce

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 216
    6.0K shares
    5983 shares