Deviled Eggs with Crispy Chorizo, Chorizo Oil, and Smoked Paprika

Ingredients

• 4 ounces dry-cured Spanish style chorizo, finely diced
• 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons minced parsley, plus more for garnish
• 1 tablespoon fresh lemon juice from 1 lemon
• 1 1/2 teaspoons sherry vinegar
• Kosher salt and freshly ground black pepper
• Pinch smoked paprika, plus more for garnish

Directions

1. Warm the chorizo in a small skillet set over medium heat. Cook it, stirring often, until the pieces are crunchy and their fat has cooked out, about 2 minutes. Move the chorizo onto a plate lined with paper towels, and save the rendered fat on its own.
2. Put all the yolks into a medium bowl. Choose the 8 nicest egg white halves and keep those for filling; save the other 4 for something else. Add the mayonnaise, parsley, lemon juice, and vinegar, then use a sturdy whisk to mash and mix everything until smooth and fully blended. Add salt and pepper to taste.
3. Spoon the yolk mixture into a zipper-lock bag. If you want to get ahead, the filling and the egg whites can be covered and refrigerated up to overnight before you fill and serve them; arrange the whites cut-side down on a large plate and cover them with plastic wrap. Snip a corner from the zipper-lock bag, then pipe the filling into the egg whites so each one is generously mounded. Top with the crisp chorizo, spoon over the chorizo oil, and finish with parsley and smoked paprika. Serve right away.