In a skillet over medium-high heat add cooking oil and chorizo. Cook until browned and crispy. Reserve one tablespoon of oil from pan, discard any remaining, and transfer chorizo to a paper towel to drain. Set aside.
Slice each hard boiled egg in half and use a small spoon to gently remove the cooked yolk. Set the egg whites on a serving tray.
To a mixing bowl or food processor, add egg yolks, reserved tablespoon of chorizo oil, one half of cooked chorizo, and remaining filling ingredients except for chives. Use mixing spatula or food processor to combine until creamy.
Using a rubber spatula, transfer the deviled egg filling to a piping bag fitted with small star tip, or use a food storage bag with one corner snipped off. Evenly distribute the egg yolk mixture inside each egg white. Top with remaining crispy chorizo and chopped chives.