Chorizo Deviled Eggs

9 ingredients
1 steps

Ingredients

  • 2 ounces Spanish chorizo, casing peeled off
  • 1/2 tablespoon extra-virgin olive oil
  • 8 hard-cooked eggs
  • 1/2 teaspoon lemon zest (use a Microplane)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground espelette chile* or smoked sweet Spanish paprika* (Pimenton de La Vera, dulce)
  • 1/2 teaspoon smoked sweet Spanish paprika
  • About 1/2 tsp. kosher salt
  • 2 teaspoons minced chives

Directions

  1. 1
    ["Mince chorizo. Cook with oil in a small frying pan over medium heat, stirring often, until crisp, 3 to 5 minutes. Strain into a bowl; reserve oil and chorizo separately.", "Halve eggs crosswise (not lengthwise) and scoop yolks into a food processor. Pulse 5 seconds. Add 1 tbsp. water, the allioli, lemon zest and juice, espelette chile, smoked paprika, and 2 tsp. reserved chorizo oil (you will probably use it all). Pulse 20 seconds, or until well combined. Season with 1/2 tsp. salt, transfer to a resealable plastic bag, and squish into one corner of bag.", "Sprinkle inside of egg-white halves lightly with salt. Snip tip off corner of bag of filling to make a 1/4-in.-wide hole. Pipe about 1 1/2 tbsp. filling into each half. Top with chorizo and chives.", "*Find fruity, mild espelette chile on spanishtable.com and smoked sweet Spanish paprika in many grocery stores (often labeled \"smoked paprika\"") and on spanishtable.com.""

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