Devilish Eggs

September, 2017

Devilled eggs are having a moment, and these pack a worthy punch.

3 oz Spanish chorizo, sliced

8 eggs, hard-boiled, peeled and sliced in half lengthwise

2 tbsp yellow mustard

1 tbsp mayonnaise

1 tbsp sour cream (or Greek yogourt)

1 tbsp capers, drained and minced

1 tsp freshly grated lemon zest

1 tbsp chopped dill

2 tsp minced chives

1/4 tsp sriracha sauce

1/2 tsp salt

Black olives, to decorate

Smoked sweet paprika (for sprinkling on the whites)

Slice the chorizo into strips, and fry it in a pan until crispy. With a slotted spoon, remove the chorizo from the pan, and place it on some paper towel to drain.

With a teaspoon, gently scoop out the hard-boiled yolks into a small mixing bowl, and place the whites flat-side-up on a serving tray. To the bowl, add the mustard, mayo, sour cream, capers, lemon zest, dill, chives, sriracha sauce and salt. Stir to combine; then crumble in the chorizo.

Sprinkle the egg whites with a light dusting of paprika, fill each centre with a generous spoonful of the filling and garnish with a black olive spider

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