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    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.

    Chorizo Mexican Deviled Eggs topped with cilantro

    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.

    Nothing special, mayo, sugar and mustard. I’m assuming this is a classic Southern Deviled Egg method. And no matter how many she made, the platter of those eggs would disappear quickly.

    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.

    For example, I developed a BBQ bacon Football Deviled Eggs recipe for Stubbs BBQ Sauce which involved a mix of sour cream and mayo. And take a look at my recipe for Spicy Deviled Eggs, with New Mexico Chile Powder.

    So how did I come up with this idea for Mexican Deviled Eggs? Our friends Kathy and Tom gave me this cute and fun cookbook for Christmas, W.I.N.O.S. (Women In Need Of Sanity) GO TAPAS. by Bonnie Jesseph.

    As I was thumbing through it at our party, Tom asked what I was going to make first. My reply was “have you ever played Recipe Roulette?” So that’s what I did and here are the rules.

    Recipe Roulette:  You take a cookbook in your hands, close your eyes, spin the cookbook every which direction possible. With eyes still closed open the cookbook and point your finger on the open page. Open your eyes and you have to make the recipe your finger has landed on.

    You HAVE to – it’s the rules.

    My finger landed on Spanish Deviled Eggs, which instructed to top the finished egg with Spanish Chorizo. My mind immediately shifted to Mexican Chorizo and switching out the instructed parsley garnish with cilantro.

    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.

    Recipe for Mexican Deviled Eggs with Chorizo

    Chorizo Mexican Deviled Eggs topped with cilantro

    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!

    I hope you give this recipe for Mexican Deviled Eggs a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience.  I love hearing from my readers.

    And if you have a favorite deviled egg recipe, please let me know, I’d love to give it a try.

    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.

    Chorizo Mexican Deviled Eggs topped with cilantro

    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
    Cook Time: 12 minutes
    Total Time: 27 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. 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. Sprinkle with warm chorizo and cilantro.

    Notes

    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.

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    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
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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