Spanish Style Deviled Eggs with Smoked Paprika

Deviled eggs with a Spanish twist, featuring smoky paprika and a hint of chorizo for a delightful flavor.

Prep Time

15 minutes

Total Time

30 minutes

Calories

178 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.57/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

6Large Eggs

£1.75

2ozChorizo(Spanish chorizo, finely diced)

£1.00

3tbspMayonnaise

£0.20

1tspSmoked Paprika

£0.10

1tspDijon Mustard

£0.05

0.5tspSherry Vinegar(Or white wine vinegar)

£0.05

1tbspFresh Parsley(Finely chopped, for garnish)

£0.30

to tasteSalt

to tasteBlack Pepper

Total Cost

£3.45

£0.57 per serving

Instructions

1.
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.
2.
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.
3.
Once the eggs are cooked, drain the hot water and rinse them under cold water until they are cool enough to handle.
4.
Gently tap and peel the eggs. Cut them in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl.
5.
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.
6.
Stir in most of the cooked chorizo, reserving some for garnish. Season the mixture with salt and pepper to taste.
7.
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.
8.
Garnish the deviled eggs with the reserved chorizo and chopped fresh parsley. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (46g)

178 kcal / 745 kJ

Carbs

1.8g

1% of RDA

Fat

14.3g

20% of RDA

Protein

9.6g

19% of RDA

Detailed Breakdown

Fibre

0.2 g

1% of RDA

Sugar

0.5 g

1% of RDA

Sodium

235 mg

10% of RDA

Saturated Fat

4.8 g

24% of RDA

Chef's Tips

For easier peeling, add a teaspoon of vinegar to the water while boiling the eggs.

Adjust the amount of mayonnaise to achieve your desired consistency.

If you don't have sherry vinegar, white wine vinegar or lemon juice works as a substitute.

For a spicier kick, add a pinch of cayenne pepper to the yolk mixture.

Make ahead: Deviled eggs can be made a few hours in advance and stored in the refrigerator.

Cooking Equipment

Large pot

Mixing bowl

Spoon

Piping bag or Ziploc bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For easier peeling, add a teaspoon of vinegar to the water while boiling the eggs.

Adjust the amount of mayonnaise to achieve your desired consistency.

If you don't have sherry vinegar, white wine vinegar or lemon juice works as a substitute.

For a spicier kick, add a pinch of cayenne pepper to the yolk mixture.

Make ahead: Deviled eggs can be made a few hours in advance and stored in the refrigerator.

Spanish Style Deviled Eggs with Smoked Paprika

Ingredients

Instructions