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
CHORIZO AND JALAPEÑO DEVILED EGGS
Time: 20-25 minutes
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
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.