Deviled Eggs with Blue Cheese and Chorizo

Easter is quickly approaching and if there is one thing that I always make for the kids, it is hard boiled eggs. In my opinion, there is a bit of a trick to cooking hard boiled eggs. Be it the cook time, or the post cold water bath for them, there is a science to getting them not only cooked right, but more importantly peeled probably.  Whenever I cook hard boiled eggs, and it is not only during the Easter season as my kids love to eat them for breakfast, I think about my family members. My mom and dad come to mind because of their love for pickled eggs, and my father-in-law because, well, of his love for a simple deviled egg.
Deviled Eggs Recipe with Blue Cheese and Chorizo

As I wanted to make hard boiled eggs for my kids, I also had a craving for deviled eggs, but with a twist. I wanted to create something that had two things I loved; blue cheese, and Spanish chorizo, and do a special delivery to my in-laws. The flavors of the blue cheese and the chorizo really knocked these deviled eggs out of the park.

Let’s get started.

  • 10 eggs (makes 20 deviled eggs)
  • 1 tsp white vinegar
  • cold water, enough to cover the eggs by at least 1 inch
  • 1 tbsp dijon mustard
  • 1/2 cup of mayonnaise
  • 1/4 tsp cracked black pepper
  • 1 tsp of your favorite hot sauce
  • 1 chorizo link, cut into small cubes
  • 1/4 cup of blue cheese, crumbled
  • ice water

Begin by adding the eggs to a large pot of water, adding the vinegar, and cover with water. Bring to boil, then cover, and remove from the heat. Keep covered for 13 minutes. During this time, fill a large bowl with water and add about a cup of ice.

As the eggs are cooking, add the chorizo to a skillet, preheated on medium heat. Cook the chorizo for about 5 minutes, or until fully cooked. Remove them with a slotted spoon and place onto a paper towel to let any excess grease be removed.

Remove the eggs with a slotted spoon and place them into the ice water to quickly cool.

Take an egg out, and gently tap the egg on the counter, just lightly cracking the shell. Carefully remove the shell from the egg. It should peel right off. Continue with the rest of the eggs.

Next, with a long and sharp knife, slice the egg in half, lengthwise. To another bowl, add in the cooked egg yolks from each of the eggs, and place the cooked egg whites onto a plate. Continue with all of the eggs.

Deviled Eggs Recipe

To the bowl of egg yolks, add the mustard, mayonnaise, hot sauce, and black pepper. Mix well until all lumps have been removed. Next, fold in half of the cooked chorizo, and all of the blue cheese.

I like to add my mixture into a quart size ziploc plastic bag, then in the corner of the bag, simply cut off some of the corner, allowing you to pipe it into the egg whites for a much more consistent presentation. Fill each egg white, just a bit over, and repeat with all of the eggs.

Top each egg with the remaining pieces of the chorizo, and dig in.

The hidden treasure of the blue cheese adds a bit more excitement to the tangy filling, and you get these nice spicy cubes of chorizo to balance these deviled eggs out. Addicting and delicious, to say the least. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

8 thoughts to “Deviled Eggs with Blue Cheese and Chorizo”

  1. Hi Dax! Having trouble finding contact info. for you, but I write for The Kitchn and we’d love to use your photo of deviled eggs for a deviled egg round-up we’re doing next week. Will you let me know if this is o.k. by you? Thanks so much!

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