Chorizo and Chipotle Deviled Eggs

Deviled eggs are just awesome. They're really easy to make, don't take that much time, and scale to any size crowd you might need to feed. This version has a smoky, spicy twist. Enjoy with your favorite beverage (poison optional).

Software

· 1 dozen eggs
· ½ c. mayo
· 2 T. minced canned chipotles (about 4 of them)
· 4 oz. chorizo
· Couple of pinches of salt

Instructions

1. In a large pot, cover the eggs with cold water (about an inch higher than the tops of the eggs) and put on high heat. Cover the pot and wait for it to reach a boil. When it does, turn off the heat, and set a timer for 15 minutes.

2. Chop or crumble chorizo into a cold skillet over medium heat. Cook until done and drain, saving the oil from the chorizo. Set meat aside.

3. When the timer is done, drain the eggs and cover with cold water again. Wait a few minutes and begin peeling the eggs. 

4. Slice the eggs lengthwise and remove yolks into a mixing bowl. Crush or smash the yolk with a fork or masher until paste.

5. Add chorizo oil (a tablespoon at most), mayo, chipotles, and salt. Stir to combine.

6. Spoon the mixture into the egg whites. Top with the cooked chorizo meat.

7. Eat right away or, for more intense flavor, chill in the fridge for about an hour.

Varients

Honestly, you can add all kinds of flavor combinations with the eggs. Jalapenos, wasabi, hot sauces - and that's just if you want spicy. Try a mustard or pickles with ground beef. Let me know what you come up with!





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