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7019 Spanish Chorizo Deviled Eggs

7019 Spanish Chorizo Deviled Eggs

7019 Spanish Chorizo Deviled Eggs

Makes 24

1 dozen large cold eggs

5 Tbs. mayonnaise

3 Tbs. unsalted butter, softened

2 tsp. yellow mustard

½ tsp. red vinegar

½ tsp. hot sauce (optional)

2 tsp. Spanish Chorizo Seasoning (7019)

  1. Bring large pot of water to a simmer.  Carefully lower eggs into water and adjust heat to maintain a gentle simmer.  Cook for 12 minutes, then remove eggs with a slotted spoon and transfer to an ice bath.  When the eggs are cool enough to handle, peel eggs and then carefully slice them in half.

  2. Transfer the yolks to a bowl of a food processor.  Add mayonnaise, butter, mustard, vinegar, and hot sauce (if using) and process until smooth.  Transfer mixture to a piping bag or simply use a small spoon to fill egg white hollows.  Sprinkle with Spanish Chorizo Seasoning and serve.


More Information
SKU 7019-b


Tips Notes


Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 Hour
Yield 6 Servings
Level Easy
Credits Chef Fiona Kennedy
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