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    Spicy Chorizo Deviled Eggs - Flourish
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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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