Chorizo Deviled Eggs

Ingredients

• 6 hard-boiled eggs
• 2 oz. Mexican beef chorizo
• ¼ cup mayonnaise
• ½ teaspoon yellow mustard

pinch of salt

• 1 teaspoon chopped cilantro optional

Directions

1. Prepare hard boiled eggs on the stove top or in the instant pot. Cook until hard boiled and run cold water to stop cookie process. Set aside.
2. Peel hard-boiled eggs and slice in half lengthwise.
3. Dig out egg yolks with teaspoon and place in a small bow.
4. Add mayonnaise, mustard and salt to egg mixture and combine thoroughly until creamy. Use a fork to mash the egg yolks. Set aside.
5. Cook chorizo over medium heat in a skillet 5-6 minutes until cooked. Drain and set aside.
6. Fill cooked egg white halves with chorizo mixture using a ½ teaspoon
7. Top chorizo with egg yolk mixture using a piping tip.
8. Sprinkle with chopped cilantro, if desired.
9. Cover and refrigerate before serving.

Notes

When peeling eggs, give the egg a crack all around under running water can help loosen the membrane.

You don’t have to use a piping bag, but they sure look better for presentation

The chorizo gives the eggs a nice flavor. I like to use beef chorizo, but you can also use pork chorizo.

Store leftover eggs in an airtight container in the refrigerator.

Black pepper, chili powder or cayenne pepper can be sprinkled on top for a kick.

Nutrition

71 kcal Calories: 71kcal Carbohydrates: 1g Protein: 3g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 95mg Sodium: 63mg Potassium: 33mg Fiber: 1g Sugar: 1g Vitamin A: 133IU Vitamin C: 1mg Calcium: 13mg Iron: 1mg