Crispy Chorizo Deviled Eggs
These Crispy Chorizo Deviled Eggs are deliciously smoky in flavor and get a boost in creaminess from Greek yogurt, lemon zest and have a crunchy topping.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 8 servings
- 4 oz Spanish chorizo casing peeled off
- 1/2 tbsp olive oil
- 8 hard boiled eggs
- 1 tbsp oil from cooked chorizo
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp chili powder
- 1/2 garlic powder
- 1/2 tsp kosher salt
- 1 tbsp chives chopped
In a skillet over medium-high heat add the oil and chorizo. Cook until crispy. Reserve one tablespoon of the oil, discard any remaining and drain chorizo on a paper towel. Set aside.
Slice each hard boiled egg in half and gently remove the cooked yolk. Set the egg whites on a try.
In a bowl mix together the yolks, reserved tablespoon of chorizo oil, yogurt, lemon juice and zest, chili and garlic powders and salt until creamy. This can be done in a food processor if you like.
With a rubber spatula, put the egg yolk mixture in a plastic bag or piping bag. Snip the corner of the plastic bag and evenly distribute the egg yolk mixture inside each egg white. Top with divided crispy chorizo and chopped chives.
Calories: 144kcal | Carbohydrates: 1.8g | Protein: 9.2g | Fat: 11g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.9g | Cholesterol: 162.9mg | Sodium: 353.2mg | Fiber: 0.1g | Sugar: 0.8g