Chorizo Deviled Eggs


Chorizo Deviled Eggs I grew up in Tennessee where deviled eggs were a staple at every pot luck or holiday table! More than likely there were a few varieties of deviled eggs at any given time, especially during Easter time! I love taking classic recipes that I grew up on and giving them new life with exciting new ingredients! Deviled eggs have endless possibilities as far as ways you can add different flavors to them and I created a deviled egg that is perfect for Easter brunch or to serve as an appetizer to Easter dinner! My chorizo deviled eggs are so delicious and easy to make and I can promise even people who think they don’t like deviled eggs will be raving about this recipe! Ingredients: 12 Large Boiled Eggs 1 Link of Chorizo Sausage 1/4 Cup Tbsp. Mayonnaise 2 Tbsp. Dijon Mustard 1 Tsp. Lime Juice 1 Tsp. Chili Powder 1 Tsp. Kosher Salt 1/2 Tsp. Black Pepper Green Onions for Topping Cilantro for Topping Sliced or Diced Avocado Directions: Let eggs cool and peel. Slice the eggs in half lengthwise. Take chorizo out of it’s casing and sauté, breaking up into crumbles until browned. Drain on a paper towel and set aside. Scoop out the yolks from the egg whites and place into a large bowl. Add mayo, mustard, lime juice, chili powder, salt, and pepper to the bowl and whisk until smooth. Place the mixture into a ziploc bag and cut a small corner off. Pipe the filling back into the egg whites. Sprinkle with crumbled chorizo and then top with green onions and cilantro and serve with a little sliced or diced avocado. Serve chilled or room temperature.

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