Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika.
Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika
About This Recipe
|Yield:||Makes 8 deviled egg halves|
|Active time:||20 minutes|
|Total time:||20 minutes|
|This recipe appears in:||9 In-Your-Face Deviled Egg Variations|
- 4 ounces dry-cured Spanish style chorizo, finely diced
- 6 hard boiled or hard steamed eggs, 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
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.
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.
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.