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

Updated August 29, 2018

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika.

Recipe Details

Active 20 mins

Total 20 mins

Serves 8 deviled egg halves

Makes 8

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Ingredients

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.

Nutrition Facts
Servings: 8
Amount per serving
Calories	159
% Daily Value*
Total Fat 13g	17%
Saturated Fat 4g	19%
Cholesterol 155mg	52%
Sodium 294mg	13%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 1g
Protein 8g
Vitamin C 1mg	6%
Calcium 21mg	2%
Iron 1mg	4%
Potassium 110mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.