Do you love a little bit of spice with your deviled eggs? These smoky Chipotle Deviled Eggs with Chorizo are a festive, zesty twist on the classic appetizer.
When I want to serve deviled eggs with a little extra zing, I love to turn to chipotle peppers and adobo sauce. These Chipotle Deviled Eggs with Chorizo hit all of the right notes for a zesty appetizer: creamy, smoky, tangy, and as spicy as you want them to be. Not to mention beautiful on a platter–look at those festive colors!
Like most deviled eggs, this recipe is a cinch to whip up. My friends and I love them for game watch parties, Cinco de Mayo, and summer gatherings on the patio.
While they’re a two-bite appetizer, Chipotle Deviled Eggs aren’t a dainty bite by any means. Serve them on their own with a glass o’something cold, or add them to your tapas menu for easy, casual entertaining.
What is Chipotle in Adobo?
Chipotle in adobo (or “Chipotles en adobo”) are chipotle peppers soaked and canned (or jarred) in Mexican adobo sauce. You’ll find it in the International aisle of the regular grocery store, or in Latin specialty markets.
About Chipotle Peppers
Chipotles are smoked, dried jalapeño peppers. You’ll find them whole, ground, or reconstituted for a product like chipotle in adobo. Chipotle peppers known for their moderately hot and smoky flavor, coming in at a range of 3000-1000 units on the Scoville Scale.
About Adobo Sauce
In Spanish, adobar means “to marinate”. Mexican-style adobo sauce is a marinade containing tomatoes, vinegar, garlic, and spices like cumin. It’s an earthy sauce that’s balanced between sweet, spicy, and smoky.
You’ll have extra Chipotle in adobo left over after making these deviled eggs. Need some recipe inspiration to use it up? Check out 8 Ways to Use a Can of Chipotles in Adobo Sauce from Bon Appetit.
Making Chipotle Deviled Egg Filling
For this filling, I like to use my hand mixer to whip together egg yolks with mayonnaise, Dijon mustard, adobo sauce, and a touch white wine vinegar (champagne vinegar is my favorite). Once it’s smooth and fluffy, I either stir or whisk in minced chipotle peppers by hand, to taste.
Before you get started, don’t miss my How to Make Deviled Eggs “Ultimate Guide”. I’ve laid out all of my tips and techniques for making great deviled eggs, every time.
Since the filling contains bits of chipotle peppers, this filling works best with a plain star tip on a piping bag, or a zip-top bag with a snipped corner. Once the egg whites are filled, I top them with chorizo for a little extra spice, and cilantro for a fresh finish.
Spanish versus Mexican Chorizo
Chorizo is pork sausage common to Latin cuisine. It’s known for being spicy, though you can find it in both “mild or sweet” and “hot” versions.
In the United States, you’ll most often find the Spanish and Mexican styles of chorizo in the regular grocery store. These chorizo varieties vary both in flavor and preparation.
Spanish chorizo is sold as a dried, cured sausage, much like salami or pepperoni. You can slice it and eat it “as is” on a tapas plate or use it in recipes without having to cook it. It’s rich, fatty, and seasoned with garlic and smoked paprika. Look for Spanish chorizo in the deli or charcuterie section of your grocery store, near the salami and pepperoni.
Mexican chorizo is most often sold raw and must be cooked prior to eating. This ground sausage’s distinctive flavor and color comes from vinegar and chilies. You’ll find it in the butcher section at the grocery store.
What Kind of Chorizo Should I Buy for Chipotle Deviled Eggs?
For these deviled eggs, I like to use Spanish chorizo that I’ve minced finely into a texture reminiscent of a crumble. My friends and I like the rich, slightly chewy, salami-like texture against the creamy, smoky egg yolk filling.
Hot Spanish chorizo is a great way to cap off the smoky flavors of the chipotle with an extra bite of heat. For a milder bite, look for dried links of sweet Spanish chorizo.
Are Chipotle Deviled Eggs Very Spicy?
These deviled eggs have a definite smoky quality, but the heat level is up to you, as well as the adobo you’re using.
I’ve found that different brands of chipotle in adobo vary in terms of spiciness and tanginess. For these chipotle deviled eggs, where you’re using both the peppers and the sauce, the amount that you use in the egg yolk filling may vary by the brand you’re using.
The rich egg yolks and mayonnaise tend to soften the heat a bit, bringing out the peppers’ smoky notes. Still, chipotle peppers can pack a punch, so it’s best to start conservatively with your chili and sauce quantities, adding additional to your spice and tang preferences.
Since it’s liquid, adding too much adobo sauce can make the filling too thin. If you find you want a spicier profile in these Chipotle Deviled Eggs than the chiles and sauce provide, you can boost them with a little chili powder (like ancho) in the filling, to taste.
The chorizo will also add some heat to the bite. We love the zing of hot Spanish chorizo to cap off the smoky flavors in the chipotle and adobo. For a milder bite, substitute sweet chorizo.
Smoky Chipotle Deviled Eggs with Chorizo
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (I use Maille or Edmund Fallot)
- 1/2 to 1 teaspoon adobo sauce (to taste-see note)
- 1/4 to 1/2 teaspoon white wine vinegar (I use champagne vinegar)
- 1-4 teaspoons seeded chipotle peppers in adobo , minced (to taste-see note)
- kosher salt and freshly-ground black pepper
- 2 tablespoons Spanish chorizo sausage , minced
- 12 small cilantro leaves , for garnish
- ground paprika , for dusting
Cook the Eggs
- STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
- 6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
Make the Filling
- Gently scoop yolks in to a bowl and mash with a fork or wire whisk. Add mayonnaise, Dijon, adobo sauce, and vinegar. Whisk until smooth. For the smoothest, creamiest filling, use a hand mixer (my preferred method). Stir in chipotle peppers by hand.
- Season to taste with salt, pepper, and add additional chipotles, adobo, and vinegar, if needed (see note below).
Fill and Garnish
- Fill each egg white half with some of the yolk mixture, either using a spoon, a pastry bag with a plain piping tip, or a zip-top bag with the corner snipped off.
- Top each deviled egg with a little chorizo, a cilantro leaf, and lightly dust with paprika. These deviled eggs should be served immediately or up to a few hours of assembling. Store them, covered, in the refrigerator.