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Chorizo Mexican Deviled Eggs topped with cilantro

Chorizo Mexican Deviled Eggs

Chorizo and cilantro turns an ordinary deviled egg into an exciting appetizer option.
Cuisine American/Mexican
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12
Calories 104kcal


  • 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.


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.


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