Deviled Eggs With Crispy Chorizo, Chorizo Oil, And

Name: Deviled Eggs With Crispy Chorizo, Chorizo Oil, And Smoked Paprika Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dry-cured Spanish style chorizo, finely diced; 6; or; , 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

Servings: persons

1
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.
2
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.
3
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.

kcal

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Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces dry-cured Spanish style chorizo, finely diced, 6, or, , peeled and halved lengthwise, and more.

Yes, Deviled Eggs With Crispy Chorizo, Chorizo Oil, And Smoked Paprika Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions