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Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika Recipe

Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika Recipe
  • Meal

    Appetizers and Hors d'Oeuvres

  • Cusine

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

Heat chorizo in a small skillet over medium heat and cook, stirring frequently, until chorizo is crisp and fat is rendered, about 2 minutes. Transfer chorizo to a paper towel-lined plate, reserving extra fat separately. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, parsley, lemon juice, and vinegar and, using a sturdy whisk, mash and stir together until thoroughly combined. Season to taste with salt and pepper. Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with crispy chorizo, drizzle with chorizo oil, and sprinkle with parsley and smoked paprika. Serve immediately.