Chorizo Mexican Deviled Eggs

Chorizo and cilantro turns an ordinary deviled egg into an exciting appetizer option.

Cuisine American/Mexican

Diet Gluten Free

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 104kcal

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.

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.