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. 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
- 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 1/4 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.
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
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
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
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
Nutrition
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.
Hehe I like the sound of recipe roulette! What fun! 😀 You’ve inspired me to play that game now 🙂
Lorraine, you’ll have to blog about it when you do, it’s the rules! 🙂
Id say your finger landed in the right place. Sounds like a delicious appetizer! Spicy and full of flavor.
Thanks Donna and thanks for stopping by
I love all of the spicy flavors in this recipe. It looks great!
Thanks Christine and thanks for stopping by my blog.
my mom would love these deviled eggs. I am going to share the recipe with her!
Thanks Steph and as always, thanks for stopping by.
great eggs and what a cool idea for a give away oh you have cute but naughty pets he he
You’ve got her pegged. Thanks for stopping by Rebecca
Looks wonderful! Would love to give it a try!
Love love love deviled eggs, but Jeff and the girls, not so much. This looks easy enough to make for one though, doesn’t it? I’ve never played recipe roulette, but I have played “make the husband pick”. I ask him to choose between a couple of recipes when I can’t decide what to make. I usually end up making the opposite of what he picks, but it still gets the job done 😉
BTW Lea Ann, I think your blog is snowing. You may need to check your thermostat.
LOL on two accounts: First of all, finally someone noticed my blog is snowing! Flurries are predicted through January 3, and the sun will shine once more. And I do the same thing…”Bob, what sounds good?….”this”? or “this”? And yup, I pick the opposite. This egg recipe is easy to make, I did end up adding a bit more mayo because I thought it was a little too vinegar-ie, so just adjust to your taste. Thanks Karen
I like your roulette idea. That’s a great way to try new recipes. My family loves deviled eggs and it will be fun to try a new way of serving them.
I personally prefer the “original” deviled recipe. 🙂 Thanks for stopping by Cathy
I often play recipe roulette with my cookbooks. I am the WORST at deciding what to cook. I want to make everything and as a result can decide on nothing. It’s a problem.
It looks like you won with this recipe though. I like cilantro infinitely more than parsley…so glad you made the substitution.
Thanks Joanne! I’m the same way, to many wonderful choices to make a decision! Thanks for stopping by
I think recipe roulette is a wonderful idea! We should have a day for it every month.
Great deviled eggs, I love that they have Spanish chorizo in them.
Thanks Natashya – I play recipe roulette whenever I’ve being indecisive about dinner – I’ve ended up making some crazy stuff. 🙂
I LOVE deviled eggs! I make a pretty mean one, but chopped meat on top? Yeah baby!
I have often thought of doing the roulette idea, probably should just do it..
I make a pretty mean regular one too. LOVE em. Thanks for stopping by Tamilyn
Lea Ann
A few times when I actually use a cookbook, I’ve done the same, but did not stick to the rules of choosing the recipe I landed on 🙂
LOVE chorizo and your choice of cilantro instead of parsley.
Thanks for stopping by Olga! 🙂
can any one play with any cook book or do you need this one – I love the idea of this roulette – plus since I never use recipes this will force me to – the cumin sounds like it would be the extra special kick that these kicked up eggs would love.
Anyone can play and you can play with any cookbook. I’ve even closed my eyes and walked over to the bookcase and blindly picked out a cookbook (pin the tail on the donkey style) and then turned it every which direction. So, I didn’t even know what cookbook I was holding, or what recipe would turn up. Thanks for stopping by!
Excellent. Different and looks like it would hit the spot for my tastes.
Thanks Dan, and thanks for stopping by!
Deviled eggs are a favorite of mine- these sound great! I have a cookbook that is nothing but deviled egg recipes- but people around here aren’t too adventuresome..
I’d love to take a look at that cookbook. I’ll have to google it. My mom was here for the holidays and when she heard what I was making she said “why would you want to ruin deviled eggs???” She is the Deviled Egg Queen by the way
Thanks for stopping by BD
I love the idea of recipe roullette…and I love the idea of these deviled eggs (sound way better than “regular” ones to me)!! And now I have another book on my list…the name alone had me sold 😀
Thanks Girlichef, the book has a lot of tapas and appetizer recipes. I haven’t had a chance to look at it carefully, but I think I’m going to find some fun stuff to try. As always, thanks for stopping by.
Hi Lee Ann
Thanks for the comment on my blog and I hope you enjoy the salad. Luckily I have a pear left over so I can try your pear, walnut and blue cheese salad – it looks yummy.
peter
ps love the cat pictures
Thanks Peter!
Did you find real Spanish chorizo or did you have to substitute Mexican? Either way these eggs look Eggcellent!
Excellent question. I just bought Chorizo at Whole Foods. Thanks Chris
a great game and great fun to have friends play along!
I am loving chorizo sausage lately, and can see these on my menu soon!
Thanks Dave!
This sounds delicious – chorizo is so flavorful! I always add cumin to my deviled eggs – and this year I put little pieces of that delicious meat candy, bacon, on top. Wish I’d thought of chorizo – that would add a little more spice! Nice post, and I can’t wait for the promised soup fit! 😛
Thanks Vickie – Soup fit is on it’s way. 🙂