Smoky Chipotle Deviled Eggs with Chorizo
User Reviews
5
Smoky Chipotle Deviled Eggs with Chorizo
Description
This recipe involves carefully cooked eggs either by stove-top simmering or using an Instant Pot method to ensure tender whites and firm yolks. The yolks are scooped out and mashed into a creamy filling with mayonnaise, Dijon mustard, chipotle peppers minced from adobo sauce, and white wine or champagne vinegar. The amount of chipotle and adobo can be adjusted for preferred heat and tang, balancing smokiness with creaminess.
After filling the hollowed egg whites, each deviled egg is topped with crumbled chorizo sausage, which adds a flavorful, spicy pork element, and fresh cilantro leaves that provide a bright contrast. Paprika scattered on top contributes a mild earthiness and color enhancement. These deviled eggs are suitable as finger food for gatherings, offering a combination of creamy, spicy, smoky, and fresh components in a small package.
Start conservatively with chipotle and adobo to control spice levels, and consider ancho chili powder if you want extra heat without compromising the filling's texture. For those who dislike cilantro, chives or scallions are good alternatives. Detailed egg cooking methods and ingredient brand considerations help achieve consistent results.
Ingredients
Deviled Eggs
- 6 large egg
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (I use Maille or Edmund Fallot)
- 1/2 to 1 teaspoon adobo sauce (to taste-see note)
- 1/4 to 1/2 teaspoon white wine vinegar (I use champagne vinegar)
- 1-4 teaspoons chipotle peppers in adobo minced (to taste-see note, seeded
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Garnish
- 2 tablespoons chorizo sausage minced, Spanish
- 12 small cilantro for garnish, leaves
- paprika for dusting, ground
Instructions
Cook the Eggs
- STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
- 6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
Make the Filling
- Gently scoop yolks in to a bowl and mash with a fork or wire whisk. Add mayonnaise, Dijon, adobo sauce, and vinegar. Whisk until smooth. For the smoothest, creamiest filling, use a hand mixer (my preferred method). Stir in chipotle peppers by hand.
- Season to taste with salt, pepper, and add additional chipotles, adobo, and vinegar, if needed (see note below).
Fill and Garnish
- Fill each egg white half with some of the yolk mixture, either using a spoon, a pastry bag with a plain piping tip, or a zip-top bag with the corner snipped off.
- Top each deviled egg with a little chorizo, a cilantro leaf, and lightly dust with paprika. These deviled eggs should be served immediately or up to a few hours of assembling. Store them, covered, in the refrigerator.
Notes
- Adjust chipotle peppers and adobo sauce amounts gradually to suit your preferred spice level and the intensity of the brand used.
- To maintain a smooth filling consistency, consider using a hand mixer when combining the yolks and other ingredients.
- Chorizo garnish adds smoky, spicy richness; snipped chives or scallions are good substitutes if you do not prefer cilantro.
- Use the recommended boiling or Instant Pot methods for hard boiling eggs to achieve reliable peelability and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 egg halves)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 217mg | 72% |
| Sodium | 393mg | 16% |
| Potassium | 99mg | 2% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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