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.
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.
It ended up to be quite tasty if I don’t say so myself, not to mention a devilishly (pun intended) clever appetizer recipe for any football gathering – especially a Super Bowl Party.
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.
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
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
Chorizo Mexican Deviled Eggs
- 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
- 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.
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.