Directions

1. 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.
2. Set the pot over high heat. Cover and bring the water to a boil.
3. 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.
4. Remove the eggs to an ice bath using a slotted spoon. Once cool enough to handle, carefully peel the eggs and set aside.
5. Cut each egg in half and place the yolk in a medium sized bowl. In doing so, be careful not to tear the whites.
6. Once all eggs have been separated, use a fork to mash the eggs into a fine powder.
7. Add the mayonnaise, dijon, lemon juice and finely grated yellow cheddar. Mix thoroughly until evenly dispersed. Salt to taste.
8. 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.
9. Dice the chorizo and sprinkle a small handful over top each deviled egg, followed by the minced chives.
10. Garnish with a dash of paprika and serve.