Description
A flavorful twist on classic deviled eggs, featuring smoky Spanish chorizo, briny olives, and bright pimientos.
Ingredients
Scale
- 12 shelled hard-boiled eggs, cut in half lengthwise and yolks scooped out
- 4 ounces Spanish dry-cured chorizo, finely diced
- 3 tablespoons jarred or canned pimientos, drained, patted dry and finely chopped
- 3 tablespoons black or green olives, rinsed, patted dry and finely chopped
- 2 tablespoons capers, rinsed, patted dry and finely chopped
- 1 tablespoon chopped fresh parsley
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- smoked paprika, for sprinkling
- Extra chopped parsley for sprinkling
- 1 teaspoon olive oil
Instructions
- Heat olive oil in a skillet over medium heat and sauté the diced chorizo until crisp, about 3 minutes; set aside to cool.
- In a bowl, combine the egg yolks with mayonnaise, Dijon mustard, kosher salt, and black pepper; mix until smooth.
- Fold in the sautéed chorizo, chopped pimientos, olives, capers, and fresh parsley into the yolk mixture.
- Pipe or spoon the yolk mixture back into the egg white halves, filling them generously.
- Sprinkle the tops with smoked paprika and extra chopped parsley for garnish.
- Serve immediately or chill for up to 2 hours before serving.
Notes
For a richer flavor, you can add a squeeze of fresh lemon juice to the yolk filling.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Boiled and sautéed
- Cuisine: Spanish
Nutrition
- Serving Size: 2 egg halves
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 400mg