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–+ servings
spanish deviled eggs recipe chorizo smoked paprika olives capers pimientos

Spanish Deviled Eggs

By Kimberly Killebrew
A delicious Spanish twist on a beloved classic!
5 from 6 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 deviled eggs

Ingredients
 
 

  • 12 shelled hard-boiled eggs , cut in half lengthwise and yolks scooped out
  • 4 ounces Spanish dry-cured chorizo , finely diced
  • 3 tablespoons jarred or canned pimientos , drained, patted dry and finely chopped
  • 3 tablespoons black or green olives , rinsed, patted dry and finely chopped
  • 2 tablespoons capers , rinsed, patted dry and finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • smoked paprika , for sprinkling
  • Extra chopped parsley for sprinkling

Instructions
 

  • Fry the chorizo in a pan over medium heat until crispy. Transfer to paper towels and blot dry.
    Place the cooked egg yolks in a bowl with the pimientos, olives, capers, parsley, mayonnaise, mustard, salt and pepper. Mash and stir together until smooth.
    Pipe the mixture into the egg halves, top with the crispy chorizo and sprinkle with smoked paprika and parsley. Serve immediately or store them in the fridge in an airtight container (to prevent browning) until ready to serve. Can be made a day ahead.

Nutrition

Calories: 76kcalProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 87mgSodium: 162mgPotassium: 52mgVitamin A: 185IUVitamin C: 1.8mgCalcium: 13mgIron: 0.5mg
Course Appetizer, Side Dish
Cuisine American
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