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Chorizo Deviled Eggs



Quantity Ingredient
125 g Piller’s Charcuterie Spicy Chorizo Sausage, finely diced
12 large eggs
75 ml (⅓ cup) gluten free mayonnaise
10 ml (2 tsp.) Dijon mustard
Pinch cayenne pepper
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.