Spanish Deviled Eggs

Spanish Deviled Eggs

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Reserve your Easter meal by 4/2 and schedule time for pickup. Just reheat and enjoy.

Crumbled chorizo, a splash of sherry vinegar and chopped piquant peppers add Spanish flair to the classic deviled egg. Serve as an hors doeuvre, or enjoy a few with a simple mixed salad for a light lunch.

Total time: 30 mins

Makes 24 deviled eggs


  • 1 dozen large beyond cage-free large eggs
  • 4 ounces packaged Spanish chorizo sausage, finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
  • ¼ cup seeded, finely diced roasted red peppers, such as piquillo
  • 1 tablespoon sherry vinegar
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Fine sea salt, to taste
  • Ground black pepper, to taste


Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stove top over high heat. Once the water starts simmering briskly, reduce heat to medium-high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.

To prepare the filling, cook chorizo in a cold skillet over medium heat. Cook, stirring occasionally, for 10 to 12 minutes, until crisp. Meanwhile, add parsley, red peppers, vinegar, mayonnaise, mustard and 2 tablespoons cold water to yolks. Mash to combine. Taste and adjust seasoning with salt and pepper.

Use 2 small spoons to scoop filling into egg white halves. When ready to serve, sprinkle eggs with warm chorizo and chopped parsley. Serve immediately.

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