These Spicy Chorizo and Manchego Deviled Eggs are not your average deviled eggs. Oh no, my friends, these are elevated! We're talking a vibrant explosion of flavor—smoky chorizo, sharp manchego, a touch of creamy mayo, and just the right amount of spicy cayenne pepper. It’s a party in your mouth!
I came up with this recipe after a particularly stressful week. I needed something flavorful, fun, and (most importantly) easy to make, and these deviled eggs delivered. They're a fantastic appetizer for parties or a delightful snack any time. Trust me, these deviled eggs are addictive. You've been warned!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Toothpick or knife
Spicy Chorizo and Manchego Deviled Eggs
Elevate your deviled egg game with this spicy chorizo and manchego recipe. It's a simple yet flavorful appetizer that will impress your guests.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's hard-boil those eggs! Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a rolling boil over high heat. Once boiling, immediately remove from the heat, cover the pan, and let the eggs sit for 12 minutes. After 12 minutes, drain the hot water and run cold water over the eggs until they're completely cooled. This prevents that green ring around the yolk, which, let's be honest, nobody likes.
- Once the eggs are cool enough to handle, gently tap them all over to create cracks in the shell. Then, peel those suckers—carefully! Nobody wants to end up with egg bits stuck to their deviled eggs (or fingers!).
- Now for the chorizo! If using pre-cooked chorizo, simply slice or crumble it into a pan over medium heat. Cook for 2-3 minutes, or until heated through and slightly crispy. You'll want to break it up so it's not all big chunks. If using raw chorizo, cook until browned. Remove the chorizo from the pan and set aside. Note: If using raw chorizo, be sure to drain off any excess grease.
- In a medium-sized bowl, mash the egg yolks with a fork. Don't overmix; a little texture is fine—in fact, I like a little bit of texture.
- Add the cooked chorizo, finely chopped manchego cheese, mayonnaise, Dijon mustard, and cayenne pepper to the mashed yolks. Mix everything together until it’s nice and creamy. Taste and adjust the seasonings as needed. (I usually add a pinch of salt and a little extra cayenne for that perfect spicy kick.)
- Carefully cut the peeled eggs in half lengthwise. Remove the yolks and place them in the bowl with the chorizo mixture. Gently spoon the mixture back into the egg whites. If you're feeling fancy, you can pipe this mixture in (if you have a piping bag).
- Garnish these little spicy beauties! I love to sprinkle a little extra manchego cheese on top, and then add a tiny sprig of fresh parsley. It just adds a little something extra.
- Finally, gently chill them. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the eggs to firm up. I know, I know, waiting can be hard, but it's totally worth it!
📝 Notes
- For a milder flavor, reduce or omit the cayenne pepper. Adjust the amount of mayonnaise for desired creaminess.
- If using raw chorizo, ensure it’s fully cooked before adding to the egg yolk mixture.
- Make sure to use a good quality Manchego cheese for the best flavor!
🍎 Nutrition
Calories: 150kcal
Protein: 6g
Fat: 12g
Carbohydrates: 1g
Fiber: 0g
Calcium: 50mg
