Chorizo and Chipotle Deviled Eggs

If you don’t want the chorizo, scroll down to the Variants section. But the texture of the overall dish will change dramatically.

For the longest time, eggs got a bad rap from the lower cholesterol people. But eggs are incredibly healthy these days and good for just about every meal – including snacks. I love making deviled eggs for picnic outings to share with everyone. I’ll also make them at home just for the family. These are delightfully spicy without overwhelming.

Software

·         1 dozen hard boiled eggs, peeled

·         ½ c. mayo

·         2 T. minced pickled jalapenos

·         2 T. chipotle tabasco

·         8 oz. chorizo

·         Pinch of salt

Method

1.       Chop or crumble chorizo in a skillet over medium heat. Cook until done and drain, saving the oil from the chorizo. Set meat aside.

2.       Slice the eggs lengthwise and remove yolks into a mixing bowl. Crush or smash the yolk with a fork or masher until paste.

3.       Add chorizo oil (a tablespoon at most), mayo, jalapeno, salt and chipotle tabasco. Stir to combine.

4.       Spoon the mixture into the egg whites. Top with the cooked chorizo meat.

5.       Eat right away or, for more intense flavor, chill in the fridge for about an hour.

6.       Enjoy

Variants

Cutting back or eliminating the jalapeno, tabasco, or chorizo will definitely lessen the heat. Mashed roasted garlic instead of any of those ingredients is a flavorful substitute. If you don’t want the chorizo, don’t mince the jalapeno and use slices to top each deviled egg. Of course, if you don’t want either one, don’t add it.