Spicy Southwest Deviled Eggs


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The chorizo puts the "devil" in these deliciously different deviled eggs.

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  • 6 lg. eggs
  • 1/3 C. mayonnaise
  • 1 Tbs. whole grain mustard
  • 2 Tbs. sweet onion relish
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground chipotle pepper
  • 1/2 tsp. cumin seeds, crushed
  • 1/4 C. chorizo sausage, cooked and well drained
  • 2 tsp. fresh cilantro, chopped

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Place eggs in a large saucepan filled with cold water, place on stove top and bring to a boil over high heat. Boil the eggs for 2 minutes, then remove from heat and allow eggs to sit for 12 minutes. Fill a large bowl with ice water; remove eggs and place in ice water bath. Allow eggs to remain in water until completely chilled. Remove eggs from water and peel. Cut each egg in half then remove yolks to a medium bowl; set cooked whites aside. Mash yolks with a fork then add the mayonnaise, mustard, onion relish, salt, pepper and cumin seed. Fold in the chorizo and pipe mixture into reserved egg shells. Sprinkle with chopped cilantro. Chill for at least 30 minutes. 

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