Description
These spicy Mexican-inspired deviled eggs are topped with crispy chorizo, smoky paprika, and fresh jalapeño slices for a bold twist on the classic. Creamy, savory, and packed with flavor—perfect for parties, appetizers, or game day bites.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp lime juice
- Salt and pepper to taste
- 1/4 cup cooked chorizo, finely crumbled
- 1/2 tsp smoked paprika
- 1 fresh jalapeño, thinly sliced
- Fresh cilantro, for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer eggs to an ice bath to cool. Once cool, peel and halve the eggs lengthwise.
- Gently scoop out the yolks and place in a bowl. Mash with mayonnaise, Dijon mustard, lime juice, salt, and pepper until smooth.
- Pipe or spoon the yolk mixture back into the egg white halves.
- Top each egg with crumbled chorizo, a pinch of smoked paprika, a jalapeño slice, and a cilantro leaf.
- Chill until ready to serve.
Notes
- Use cooked, drained chorizo to avoid greasy tops.
- Adjust the heat level by using more or less jalapeño.
- Deviled eggs can be prepared a few hours in advance and chilled until serving.
- Try substituting sour cream or avocado for part of the mayo for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 110 kcal
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 190 mg
