Tuesday, March 29, 2016

Chorizo and Jalapeño Deviled Eggs

These Chorizo and Jalapeño Deviled Eggs came out so freaking good!  Generally, I'm not even a hard boiled egg fan, but I really wanted to dye eggs during the Giant Purple Bunny holiday, and since I don't have kids I can use an excuse, I had to use cooking as my excuse.  We'd had a lot of Mexican food on the menu, so I was in that mindset and I really thought that chorizo and jalapeño deviled eggs was a completely original idea... but it wasn't.  I see there are other recipes out there.  However, I didn't even look at them because I didn't want my idea to be tainted by what they did!  (Mmm, tainted eggs.)  And in the end, these eggs were fantastic!!!  I just ate a leftover one this morning while typing up this recipe and they're one of those foods that's even better the next day.

I'd just like to note that I had to go to four different stores on Easter Sunday in order to find an egg dying kit.  Either the people were there at 7:00am to wipe out the store for candy, or the stores had already wiped out their own holiday displays to make way for summer barbecue crap!  We put some time, energy and gasoline into these eggs, man!

I heard the holiday was about dead people rising, so Strung Out's "Exhumation of Virginia Madison" seemed to fit the bill for tunes!  -jen

Time:  20-25 minutes
Difficulty:  Easy
Makes:  12 deviled eggs
  • 6 hard boiled eggs (see how-to below)
  • 1/4 cup mayonnaise
  • 1 tablespoon sour cream (optional)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon lime juice
  • 1/4 cup cooked Spanish-style (chunky) chorizo, minced
  • 2 tablespoons green onion, minced
  • 2 tablespoons pickled jalapeños, minced
  • 2 tablespoons cilantro, minced
  • salt and pepper to taste
Peel eggs and slice in half length-wise.  Gently scoop out the yolks and place into a small bowl.  Use a fork to break apart the cooked yolks and mash them.  Add mayonnaise, sour cream, yellow mustard and lime juice - mix until smooth and combined.  Stir in chorizo, green onion, jalapeño, and cilantro.  Add salt and pepper to taste.  (Some chorizo is more salty than others, that's why you have to taste it before you add salt!)

Evenly distribute the filling back into the egg whites using a spoon or piping bag.  (I just used a quart-size zip bag like a piping bag, cutting off the corner.)  Serve immediately or keep refrigerated.

How to Hard Boil Eggs:
Place eggs in single layer in a sauce pan or stock pot.  Cover with 1" of cold water.  Bring to a boil.  Then cover and remove from heat and set aside for 8 minutes.  Drain and cool in very cold water/ice water.  Hard boiled eggs can last for a week refrigerated if their peel is left on. 

No comments:

Post a Comment