|½ 250 g pkg.||Piller’s Chorizo Sausage, finely chopped|
|75 ml (⅓ cup)||gluten free mayonnaise|
|10 ml (2 tsp.)||Dijon mustard|
|Salt and pepper, to taste|
|Fresh cilantro, chopped|
Place eggs in the bottom of a large pot and cover with water. Bring to a boil over high heat; cover, turn off heat, and let stand for 10 minutes. Drain and cover eggs with cold water; let stand until cool to the touch. Peel eggshells, halve eggs lengthwise and scoop yolks into a medium bowl, reserving the egg whites. Mash the egg yolks with mayonnaise, mustard, cayenne pepper, salt and pepper, and stir in chorizo sausage. Spoon the egg yolk and chorizo mixture onto the egg white halves. Place on a plate, dust with paprika, and garnish with cilantro.