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Hey there, I'm Caroline!
Grab a cup of coffee, tea or bubbly and cozy up for a behind-the-scenes look at how I balance healthy with a whole lot of grace...and yum!

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Spicy Chorizo Deviled Eggs

Jan 26, 2016

I can’t really even begin to describe my obsession with these little chorizo deviled eggs, or just a bite of happiness as I like to say! First, I am obsessed with eggs and topping everything with an egg, and second I am obsessed with chorizo, so this combination is pure magic! I guess as the saying goes you can’t ever quite take the Southern California Mexican food lover out of the girl!

Truthfully, I would rather eat these than chocolate most days, yes I know I am that weird salty, savory person!  I always keep a batch of chorizo (recipe in my cookbook) in the freezer because it is just the perfect addition to breakfast or a quick snack.

We made these last week for a football party and I will for sure be making them again for the Super Bowl! I have a whole “Game Day Eats” chapter in my cookbook full of sweet and savory, “man-approved” goodies!

So go make these deviled eggs now, because I promise you will fight your friends or husband for the last one…just saying!

Spicy Chorizo Deviled Eggs

Ingredients

  • 6 eggs*
  • favorite hot sauce (I like Tapatio)
  • 1/4 cup good quality mayo
  • 1/2 cup chorizo sausage crumbles (recipe on page 20 of my cookbook)
  • green onions, salt and pepper to garnish

*For best results, use eggs that are slightly older and not fresh.

**I recommend pastured ground pork from US Wellness Meats.

Directions

  • Place the eggs in the bottom of a pan and cover with warm water.  Bring to a rolling boil, remove from heat, cover and set aside for 10 minutes.
  • Use a slotted spoon to remove the eggs and place in an ice water bath.
  • Peal and discard the shells, rinsing under cool water.
  • Slice the eggs in half, using your fingers to pinch the yolks together and place in a bowl with the mayo.  Add a few drops of hot sauce to the empty egg whites.
  • Whip the yolks and mayo together using an immersion blender and place in a pipping or ziplock bag.  Snip off the end.  Pipe into the hot sauce laced egg whites.
  • Garnish with chorizo crumbles, green onions, salt and pepper!

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