Description
Delicious Chorizo & Smoked Paprika Deviled Eggs recipe with rich flavors and simple preparation.
Ingredients
Scale
- 6 large hard-boiled eggs, shelled
- 2 1/2 tablespoons mayonnaise
- 1 1/21/2 teaspoons Dijon mustard
- 1/21/2 teaspoon smoked paprika or regular paprika
- 1/21/2 teaspoon Aleppo pepper flakes or 1/41/2 teaspoon red pepper flakes
- 3 tablespoons chopped Italian parsley leaves
- 31/2 teaspoons chopped chives
- 1/41/2 teaspoon kosher salt
- 1/41/2 teaspoon fresh ground pepper
- 1 ounce Spanish chorizo diced into 1/4-inch cubes
Instructions
- Fry Chorizo: Start by frying the chorizo in a small pan until it sizzles and all that lovely oil starts to release. You will smell an amazing aroma filling your kitchen. This step adds depth and flavor to the filling. Just make sure not to overcook it; there is a fine line between perfect and too crispy!
- Prepare Egg Yolk Mixture: Pop the egg yolks into a bowl and give them a good mash with a fork until they are nice and crumbly. As you mash, the yolks should become creamy and smooth. This base is going to be the heart of your filling. Try not to overwork them too much, or they can get tough!
- Add Ingredients: Mix in the cooked chorizo along with some mayo and smoked paprika. The combination should be rich and fragrant, giving you hints of that smoky goodness. Do not be shy when tasting; this is the time to adjust flavors. Just remember if it feels too loose, you can always add a little more yolk!
- Fill Egg Whites: Stash your filling into a Ziploc bag, snip off a corner, and pipe it into the egg whites. You will love how neat this keeps things! Once filled, they should look beautifully swirled. It is easy to overfill, so keep an eye out to avoid any spills!
- Garnish & Serve: Sprinkle some extra paprika or a touch of chorizo on top for that finishing touch. The vibrant colors will catch everyone’s eyes at your get-together! Make sure they are at room temperature before serving, or they can get a bit hard to munch on. Enjoy!
Notes
- Once piped, the eggs can be kept at room temperature for up to 2 hours or refrigerated for up to 8 hours.
- If egg yolks turn out crumbly, it might be due to overcooking. Aim for boiling them just right for smooth mashing.
- When the filling appears too runny, adding a bit more mayonnaise or an extra yolk can help achieve a thicker texture.
- For a less greasy chorizo, frying it gently and removing any excess oil after cooking can improve the filling consistency.
- If you are short on time, preparing the filling a day in advance and refrigerating it can simplify your prep on the day of serving.
- For mess-free filling of egg whites, filling a Ziploc bag and snipping off a corner makes this step much easier and cleaner.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 55
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg