More deviled eggs!
First off, we’re back from vacation! Six beautiful days in the sun, pool, sand and, of course, lots of delicious food at Secrets Riviera Maya. Seriously, I gained 8.5 pounds in Mexico and each one was worth it. Dude, I had fois gras for like the second time ever. That’s a win!
With the exception of two days, every breakfast was an omelet with chorizo, onions and peppers. So, in keeping with the Mexican theme, I took my might-as-well-be award winning deviled eggs and have given them some Mexican flair for this past Easter. Full disclosure: while they were thoroughly enjoyed by Beth’s family, they still pail in comparison to the original, I’m told. So be it. I like a challenge.
Yields 24 deviled eggs
1/2 cup mayonnaise
2 tsp. white wine vinegar
2 tsp. yellow mustard
1/4 tsp. salt
1/3 cup chorizo, ground
1/3 cup yellow onion, diced
1/3 cup bell pepper, diced
2 cloves garlic, minced
fresh cilantro, chopped
To make the filling, season the chorizo, peppers and onion, and cook in canola oil over medium heat. Remove from heat, set aside when cooked.
In the meantime, place the eggs in a large pot of water, and heat over high until the water begins to boil. When that happens, reduce to low and cook for another minute. The eggs will cook as the heat rises to a boil. Remove from heat and let the eggs cool, then rinse under cold water. You’ve just hard boiled eggs!
Carefully crack the eggs and peel the shells off. Slice them in half, and put the yolks in a mixing bowl. Add the mayo, vinegar, mustard, salt, pepper and cooked sausage mixture to the mixing bowl, and mash everything together.
Pipe the filling into the eggs, and finish with paprika and garnish with fresh chopped cilantro.