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!
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.
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.