Chorizo Deviled Eggs
Photo: Thomas J. Story
Ryan Pollnow, the chef at the San Francisco Spanish restaurant Aatxe (“Ah-chay”), always has hard-cooked eggs on his tapas menu. This version–with its smoky, creamy filling and crunchy topping of fried chorizo sausage–is especially delicious.
This recipe, and others like it, can be found in the article “New Year’s Eve Wine Pairings: Bubbles and Dishes to Impress Your Friends.”
How to Make It
Step 1
1
Mince chorizo. Cook with oil in a small frying pan over medium heat, stirring often, until crisp, 3 to 5 minutes. Strain into a bowl; reserve oil and chorizo separately.
Step 2
2
Halve eggs crosswise (not lengthwise) and scoop yolks into a food processor. Pulse 5 seconds. Add 1 tbsp. water, the allioli, lemon zest and juice, espelette chile, smoked paprika, and 2 tsp. reserved chorizo oil (you will probably use it all). Pulse 20 seconds, or until well combined. Season with 1/2 tsp. salt, transfer to a resealable plastic bag, and squish into one corner of bag.
Step 3
3
Sprinkle inside of egg-white halves lightly with salt. Snip tip off corner of bag of filling to make a 1/4-in.-wide hole. Pipe about 1 1/2 tbsp. filling into each half. Top with chorizo and chives.
Step 4
4
*Find fruity, mild espelette chile on spanishtable.com and smoked sweet Spanish paprika in many grocery stores (often labeled "smoked paprika") and on spanishtable.com.
Step 5
5
Make ahead: Whites and filling, up to 1 day, chilled separately. Let whites come to room temperature before filling and serving.
Ingredients
2 ounces Spanish chorizo, casing peeled off
1/2 tablespoon extra-virgin olive oil
8 hard-cooked eggs
1/2 teaspoon lemon zest (use a Microplane)
1 teaspoon lemon juice
1/2 teaspoon ground espelette chile* or smoked sweet Spanish paprika* (Pimentón de La Vera, dulce)
1/2 teaspoon smoked sweet Spanish paprika
About 1/2 tsp. kosher salt
2 teaspoons minced chives
Directions
Step 1
1
Mince chorizo. Cook with oil in a small frying pan over medium heat, stirring often, until crisp, 3 to 5 minutes. Strain into a bowl; reserve oil and chorizo separately.
Step 2
2
Halve eggs crosswise (not lengthwise) and scoop yolks into a food processor. Pulse 5 seconds. Add 1 tbsp. water, the allioli, lemon zest and juice, espelette chile, smoked paprika, and 2 tsp. reserved chorizo oil (you will probably use it all). Pulse 20 seconds, or until well combined. Season with 1/2 tsp. salt, transfer to a resealable plastic bag, and squish into one corner of bag.
Step 3
3
Sprinkle inside of egg-white halves lightly with salt. Snip tip off corner of bag of filling to make a 1/4-in.-wide hole. Pipe about 1 1/2 tbsp. filling into each half. Top with chorizo and chives.
Step 4
4
*Find fruity, mild espelette chile on spanishtable.com and smoked sweet Spanish paprika in many grocery stores (often labeled "smoked paprika") and on spanishtable.com.
Step 5
5
Make ahead: Whites and filling, up to 1 day, chilled separately. Let whites come to room temperature before filling and serving.
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