Spanish Deviled Eggs

A round plate of devilled eggs topped with fresh chives and chorizo

5 from 6 votes

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!

Prep Time30 mins

Total Time30 mins

Course: Appetizer, Snack

Cuisine: American, Spanish

Keyword: Appetizer Recipes, Deviled Eggs, Keto Recipes, Keto Snack

Servings: servings

Calories: 138kcal

Author: Alisa Infanti | The Delicious Spoon

Equipment

Large Pot with Lid
Frying pan
Sharp Knife
Medium bowl
Spoon
Measuring Cups
Measuring Spoons
Piping Bag

Ingredients

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)

Instructions

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.

Notes

Storage:

Deviled eggs can be left at room temperature for a maximum of 2 hours. Store in the fridge covered tightly for up to 3 days however these eggs are best eaten the same day.

Nutrition