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1
Begin by adding the eggs to a large pot of water, adding the vinegar, and covering with water.
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2
Bring to boil, then cover, and remove from the heat.
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3
Keep covered for 13 minutes.
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4
During this time, fill a large bowl with water and add about a cup of ice.
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5
As the eggs are cooking, add the chorizo to a skillet, preheated on medium heat.
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6
Cook the chorizo for about 5 minutes, or until fully cooked.
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7
Remove the chorizo cubes with a slotted spoon and place onto a paper towel to let any excess grease be removed.
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8
Remove the eggs from the pot of hot water with a slotted spoon and place them into the ice water to quickly cool.
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9
Take an egg out, and gently tap the egg on the counter, just lightly cracking the shell.
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10
Carefully remove the shell from the egg.
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It should peel right off.
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Continue with the rest of the eggs.
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13
Next, with a long and sharp knife, slice the egg in half, lengthwise.
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14
To another bowl, add in the cooked egg yolks from each of the eggs, and place the cooked egg whites carefully onto a plate.
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15
Continue with all of the eggs.
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16
To the bowl of egg yolks, add the mustard, mayonnaise, hot sauce, and black pepper.
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Mix well until all lumps have been removed.
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Next, fold in half of the cooked chorizo, and all of the blue cheese.
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19
I like to add my mixture into a quart size Ziploc plastic bag, then simply cut off some of the corner of the bag, allowing you to pipe the mixture into the egg whites for a much more consistent presentation.
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20
Fill each egg white, just a bit over the top of the cavity, and repeat with all of the eggs.
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Top each egg with the remaining pieces of the chorizo, and dig in.
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The hidden treasure of the blue cheese adds a bit more excitement to the tangy filling, and you get these nice spicy cubes of chorizo to balance out the deviled eggs.
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Addicting and delicious, to say the least.
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Hope you enjoy.
