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

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

[Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.]

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika.

Serious Eats


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  • Yield:Makes 8 deviled egg halves
  • Active time: 20 minutes
  • Total time:20 minutes


  • 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


  1. 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. 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. 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.