I grew up in Tennessee where deviled eggs were a staple at every pot luck or holiday table! More than likely there were a few varieties of deviled eggs at any given time, especially during Easter time! I love taking classic recipes that I grew up on and giving them new life with exciting new ingredients! Deviled eggs have endless possibilities as far as ways you can add different flavors to them and I created a deviled egg that is perfect for Easter brunch or to serve as an appetizer to Easter dinner! My chorizo deviled eggs are so delicious and easy to make and I can promise even people who think they don’t like deviled eggs will be raving about this recipe!
We have an Easter brunch that we will be attending this weekend and these chorizo deviled eggs will be making an appearance! They have a little bit of spice, tang from fresh lime juice, and are such a delicious twist on a classic deviled eggs that your guests will love!
Go ahead and boil and peel your eggs a few days in advance and you can even make the filling ahead of time and simply pipe into the eggs the day before or Easter morning! I have kept these deviled eggs in the fridge for up to two days in advance and they hold up perfectly! I think putting them on a platter and serving them alongside some yummy toast and an assortment of fruit is a really easy and beautiful brunch idea all on it’s own too!
Honestly I don’t know why we only serve deviled eggs for holidays like Easter, when really they are easy enough to make all year long! You can take leftovers (if there are any) and chop them up to make an easy egg salad that you can make sandwiches out of! It’s such am easy and delicious way to use up those leftovers after Easter!
I can’t wait for you to give these chorizo deviled eggs a try for yourself! You are going to love them!
If you are looking for more Easter inspiration, check out these recipes!
Ingredients:
12 Large Boiled Eggs
1 Link of Chorizo Sausage
1/4 Cup Tbsp. Mayonnaise
2 Tbsp. Dijon Mustard
1 Tsp. Lime Juice
1 Tsp. Chili Powder
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
Green Onions for Topping
Cilantro for Topping
Sliced or Diced Avocado
Directions:
Let eggs cool and peel.
Slice the eggs in half lengthwise.
Take chorizo out of it’s casing and sauté, breaking up into crumbles until browned. Drain on a paper towel and set aside.
Scoop out the yolks from the egg whites and place into a large bowl.
Add mayo, mustard, lime juice, chili powder, salt, and pepper to the bowl and whisk until smooth.
Place the mixture into a ziploc bag and cut a small corner off.
Pipe the filling back into the egg whites.
Sprinkle with crumbled chorizo and then top with green onions and cilantro and serve with a little sliced or diced avocado.
Serve chilled or room temperature.
For such a simple recipe, they sure make a stunning presentation right? Pin this recipe to make for your next potluck or holiday celebration!
