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

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

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

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

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