Spanish Deviled Eggs
Crumbled chorizo, a splash of sherry vinegar and chopped piquant peppers add Spanish flair to the classic deviled egg. Serve as an hors d'oeuvre, or enjoy a few with a simple mixed salad for a light lunch.
Total time: 30 mins
Makes 24 deviled eggs
- 1 dozen 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 and 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 stovetop 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 two small spoons to scoop filling into egg white halves. When ready to serve, sprinkle eggs with warm chorizo and chopped parsley. Serve immediately.