Cheddar & Chorizo Deviled Eggs
Cheddar & Chorizo Deviled Eggs
A classic appetizer with cheese and spices We put a cheesy, spicy twist on this classic appetizer! Deviled Eggs, which can be made a variety of ways, are typically topped with paprika or even bacon bits, but for these zesty little bites, we’re using chunks of chorizo, a Spanish sausage with mild spices. Plus, we’ve infused the blend of mustard, mayo, and egg yolks with classic yellow cheddar to give the filling a cheesy complexity.
Cheddar & Chorizo Deviled Eggs
A classic appetizer with cheese and spices - Prep Time : 20 min
- Cook Time : 15 min
- Total Time : 35 min
- Makes 24 Deviled Eggs
Ingredients
- 12 Eggs
- ½ cup Mayonnaise
- 1 Tbsp. Fallot Smooth Dijon Mustard, 7.4 oz.
- 1 tsp. Lemon juice
- 1 ea. Palacios Mild Chorizo, 7.9 oz.
- 1¼ lb. New York State Yellow Cheddar, finely grated
- Fresh chives, minced
- Paprika
- Salt to taste
Directions
- Fill a large pot (at least 7” in diameter) with enough cold water to come up to 5 inches. Gently lower the eggs into the pot, ensuring there is at least an inch of water above the top layer of eggs.
- Set the pot over high heat. Cover and bring the water to a boil.
- Once boiling, turn off the heat but leave the covered pot on the hot burner. Let the eggs sit in the hot water for 10-12 minutes.
- Remove the eggs to an ice bath using a slotted spoon. Once cool enough to handle, carefully peel the eggs and set aside.
- Cut each egg in half and place the yolk in a medium sized bowl. In doing so, be careful not to tear the whites.
- Once all eggs have been separated, use a fork to mash the eggs into a fine powder.
- Add the mayonnaise, dijon, lemon juice and finely grated yellow cheddar. Mix thoroughly until evenly dispersed. Salt to taste.
- Using a piping bag or Ziploc with one corner cut off, pipe the mixture into the hollowed halved egg whites, filling each with a tablespoon of the yolk mixture.
- Dice the chorizo and sprinkle a small handful over top each deviled egg, followed by the minced chives.
- Garnish with a dash of paprika and serve.