This flavorful duo of deviled eggs are the perfect party appetizer with a twist! A combo of spicy chorizo Cha-Cha-Cha & Golden Goddess Turmeric deviled eggs makes this finger food fave irresistible for any holiday or gathering.
Author:
Lollygag
Ingredients
Egg Base
12-14 large eggs- Farm fresh or organic preferred but not a must. (I suggest making 1 or 2 more than the recipe, for tasting or in case an egg is not up to par after peeling.)
1 1/2 Tbsp. Sweet Relish
1/2 C. Mayonnaise
2 Tbsp. Dijon Mustard
1/2 Tsp. Celery Salt
1/4 Tsp. Sea Salt (Plus more for garnish.)
Pinch of white pepper
1 Tsp. White vinegar (for boiling the eggs)
Cha-Cha-Cha Filling
1 Tsp. Hot & Sweet Jalapeños- Chopped (Trader Joe’s preferred or you can sub with regular Jalapeños, but I suggest you start with 1/2 Tsp. and check the heat before adding the rest.)
1/2-1 Tsp. Hot Sauce (We used Cholula original hot sauce because it is more mild.)
1 Chorizo Sausage- diced into very small pieces. (Topping)
1/4 C. Fresh Cilantro- rinsed, stems removed & chopped (Garnish)
Turmeric with Sun-Dried Tomatoes Filling
1 1/2 Tsp. Ground Turmeric
1 1/2 Tsp. Pure Tahini (stirred well)
1 Tsp. Sweet relish (on top of egg base amount)
1 Tbsp. Fresh Dill- chopped (plus more for Garnish)
3-4 Tbsp. Sun-dried tomatoes-Julienned in oil. (Topping)
1/2 Tsp. Israeli Sweet Paprika or Smoked Paprika -(Garnish)
Directions
Egg Base Preparation
In a large deep sauce pan bring enough water to cover your eggs to a boil, then add the white vinegar to your sauce pan.
Next, add your room temperature eggs gently to the simmering water with a large slotted spoon and lower heat slightly.
Simmer for about 11 minutes, then remove from heat.
While your eggs are busy boiling, prepare the chorizo by heating a bit of olive oil in a skillet over medium heat.
Add the diced chorizo sausage to the pan and cook for about 5 minutes or until browned and crispy.
Once nice and crispy, remove chorizo and place onto a paper towel to absorb the oil while it cools. Set aside for later.
When the eggs are done boiling, remove them from the heat and carefully pour cold water into the pan until water is cooled.
Then, gently crack each egg on 2 or more sides to open the shell slightly and place them back into the pot for about 5 minutes to finish cooling. This makes peeling the egg much easier!
Next, under warm running water, gently peel the eggs and set on them on a paper towel to dry.
Carefully cut your boiled eggs in half lengthwise, gently scoop out the hard yolks into a medium bowl and place the egg white halves in your egg serving tray or serving dish of choice (See our vintage egg dishes in Vintage Finds for great serving options.)
Add the Dijon mustard, celery salt, relish, and salt & pepper.
Then, add the mayonnaise starting with 1/2 cup and add an extra teaspoon at a time until you reach the perfect consistency- making sure the mixture is not too runny because you will be adding other ingredients to this mixture for each egg filling. (You can add additional mayo if needed when adding the flavorings to each filling later.)
Mix well and divide the egg mixture evenly into 2 bowls.
Assembly of Eggs
Cha-Cha-Cha Deviled Eggs
Add the hot sauce and chopped Jalapeños to one of the bowls with 1/2 of the egg base and combine well. At this point you can add a bit more mayo if your egg filling seems too thick.
Place a generous scoop into 1/2 of your egg whites and top with chorizo bits and fresh Cilantro.
Sprinkle ground Aleppo chili flakes over eggs.
Turmeric with Sun Dried Tomatoes Deviled Eggs
Add the Turmeric, tahini, sweet relish and fresh Dill to the other 1/2 of the egg base and combine well. At this point you can add a bit more mayo if your egg filling seems too thick.
Carefully add a generous scoop of filling into the remaining egg white halves.
Top with a few julienne slices of sun dried tomatoes on each egg.
Garnish with a sprinkle of Smoked Paprika and fresh chopped Dill.
Recipe Note
• Egg filling consistency: You can add a bit more mayo to each bowl of filling if it seems too thick. Start with 1 Tsp. at a time until your filling is creamy but not runny.
• Serve eggs immediately, or they can be chilled overnight, but let them sit out for about 10-15 min. before serving. • Sprinkle a little quality salt like pink Himalayan sea salt or lemon myrtle salt over the eggs to elevate taste.
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