Smoky Chipotle Deviled Eggs with Chorizo
These smoky, zesty Chipotle Deviled Eggs are a festive addition to any causal party menu.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings (2 egg halves)
- 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.
Don't miss my Ultimate Guide to Deviled Eggs for deviled egg making tips and techniques.
Why the Ingredients in this Recipe Have Ranges
The amount of chipotle pepper, adobo sauce, and vinegar you add to these deviled eggs will depend on both your spiciness preferences and the brand of chipotle in adobo you're using. Some brands are hotter than others, and some have more tang to them.
Start conservatively and adjust these three ingredients to taste, based on the brands you're using. I most often use 1 teaspoon of adobo sauce, 2-3 teaspoons of minced chipotles, and 1/4 teaspoon of vinegar.
Remember that the more adobo sauce you add to the filling, the looser it will become. If you find that the mixture isn't spicy enough for your preferences after adding a full teaspoon, plus the minced chipotles, consider adding a little ancho chili powder instead to retain a pipeable consistency.
Don't like cilantro? Garnish with snipped chives or thinly-sliced scallions.
Calories: 141kcal | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 217mg | Sodium: 393mg | Potassium: 99mg | Vitamin A: 645IU | Vitamin C: 2.2mg | Calcium: 34mg | Iron: 1.2mg