These Spanish Deviled Eggs combine the savoury flavours of Spanish cuisine in one tasty bite! Crispy chorizo sausage, green olives, paprika and a hint of spice take ordinary eggs and make them extraordinary!
My husband can eat a dozen eggs in one sitting when it comes to deviled eggs. I myself am not a fan but he has been begging me to make some and well I had some chorizo kicking around so… Spanish inspired deviled eggs it is!
When I am not a huge fan of a certain food that doesn’t mean I can’t make a kick-ass recipe for you all. I use my neighbours and anyone walking by when I open my door pretty much to take a sample and give me the cold hard truth (more careful now for obvious reasons but you get the picture). In fact, for this recipe my neighbours were getting their driveway done so I offered the concrete guys (Who for real just happened to be of Spanish descent) to try. I got thumbs up all around! Woo hoo!
Ingredients & Substitutions
- Eggs – large hard-boiled eggs cooled and peeled.
- Chorizo sausage – crumbled and pan-fried until crispy.
- Olives – pitted and sliced. Green or black olives are best. We will also use a tiny bit of the juice.
- Mayonnaise – real mayo only.
- Dijon mustard – I prefer the grainy type but the smooth dijon will work just the same. Don’t use any flavoured mustard though like honey or horseradish or it will alter the taste of the recipe.
- Smoked paprika – Add a little colour and smokiness.
- Black pepper – add just a tiny kick.
- Cayenne pepper– takes the kick one notch higher. If you don’t like spicy leave it out or add more if you like your food caliente!
- Chives – Finely chopped to sprinkle over top. Finely sliced green onions will work as well.
Where did deviled eggs originate?
Believe it or not, deviled eggs are said to have originated in ancient Rome where wealthy people would serve them as appetizers much like we do today. The original deviled eggs of course were not made like they are today with mayo or vinegar base but rather boiled then seasoned with oil, wine or spicy sauces.
how to make spanish deviled eggs
Hard boil a dozen eggs, cool and peel.
Pan-fry the crumbled or finely chopped chorizo sausage in a pan over medium-high heat until slightly crispy. Remove from heat and set aside.
Peel the eggs and cut them lengthwise in half using a sharp knife.
Pop the yolks of the eggs out and into a medium bowl and mash with a fork or potato masher. Set the egg whites to the side for later.
Add the olives, olive juice, mayonnaise, dijon mustard, black pepper, cayenne pepper and paprika to the bowl with the eggs and mix until smooth.
Place the egg white shells on a flat surface. Fill a piping bag with the egg mixture and a large piping tip. Pipe the egg mixture evenly into the egg white shells to fill.
Top with the crumbled chorizo and chives. Serve immediately.
how to hard boil eggs
Place the eggs in a large pot of water ensuring the eggs are completely covered. My mom always told me to add a splash of white vinegar to the water which helps the eggs white from spilling out in the event the shell cracks in the process of boiling.
Bring the water to a rolling boil. Remove the eggs from the heat and cover. Let them sit covered in the hot water for 12-15 minutes. Most people will say 12 minutes but I err on the side of caution because you can’t really overcook a hard-boiled egg.
Once done let them cook transfer them to a large bowl and run cold water over them a few times to cool. This will help steam the shell away and make them much easier to peel. After running cold water over them a few times I like to let them sit in cold water for a bit while I make the filling for the deviled eggs recipe.
piping bag tip!
If you don’t have a piping bag and fancy cake decorating tips don’t sweat it. You can see in the pics above I often use a resealable plastic bag. I have piping tips but you can also just cut the end of the bag to make a whole and the topping will come out still very nice.
If using a resealable bag though try and use freezer bags because they are a bit thicker and are less likely to pop or tear open when you squeeze to push the egg mixture out.
Are deviled eggs keto or low carb?
Yuppers! They are a terrific keto snack or lunch because they have a great combination of healthy proteins and fats keeping you feeling satisfied for longer. The only carbs are really from the eggs which represent only 1 g of net carbs on average per egg and a tiny bit from the mayo. In terms of mayo make sure you are using mayonnaise that has no added sugars.
SERVING AND STORAGE
This recipe is best eaten the same day but can last up to 3 days in the fridge in a tightly sealed container. Make sure eggs do not sit out at room temperature for longer than 2 hours or you risk bacteria growth which may cause illness. Here is an interesting article about egg storage I found helpful.
Spanish Deviled Eggs
- Large Pot with Lid
- Frying pan
- Sharp Knife
- Medium bowl
- Measuring Cups
- Measuring Spoons
- Piping Bag
- 1 dozen eggs
- 3 oz chorizo sausage crumbled or finely chopped
- 1 1/2 tbsp green or black olives finely chopped
- 1/4 cup mayonnaise sugar-free
- 1 tbsp dijon mustard
- 1 tsp olive juice
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 cup chives finely chopped
- 1 pinch cayenne pepper (optional)
- Hard boil and peel a dozen eggs and cut them in half lengthwise.
- While the eggs are cooking sautee the chorizo sausage over medium-high heat until it starts to get crispy. Set aside.
- Pop the yolks of the eggs out carefully without tearing the whites and place the yolks in a medium bowl. Mash the eggs with a fork or potato masher.
- Add the mustard, olives, olive juice, mayonnaise, black pepper, cayenne pepper and paprika and blend until smooth.
- Place the egg white on a flat surface cut side up. Fill a piping bag with the egg mixture and with a large piping tip if desired. Pipe the egg mixture evenly back into the hollows of the cut eggs where the yolks once were.
- Top with the crispy chorizo and finely chopped chives. Serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.