Spanish Style Deviled Eggs with Smoked Paprika

Place the eggs in a large pot and cover them with cold water. Bring the water to a rolling boil, then remove the pot from the heat, cover, and let the eggs sit for 12-15 minutes.

While the eggs are cooking, sauté the finely diced chorizo in a small pan over medium heat until browned and crispy. Remove from pan and set aside to cool.

Once the eggs are cooked, drain the hot water and rinse them under cold water until they are cool enough to handle.

Gently tap and peel the eggs. Cut them in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl.

Add mayonnaise, smoked paprika, Dijon mustard, and sherry vinegar to the yolks in the mixing bowl. Mash the yolks with a fork until smooth and creamy.

Stir in most of the cooked chorizo, reserving some for garnish. Season the mixture with salt and pepper to taste.

Fill each egg white half with the yolk mixture. You can use a spoon or a piping bag/ziplock bag with a corner cut off for a neater presentation.

Garnish the deviled eggs with the reserved chorizo and chopped fresh parsley. Serve immediately or chill for later.