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.Â 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.
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.
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.