Chorizo Deviled Eggs
Photo: Thomas J. Story
Ryan Pollnow, the chef at the San Francisco Spanish restaurant Aatxe ("Ah-chay"), always has hard-cooked eggs on his tapas menu. This version--with its smoky, creamy filling and crunchy topping of fried chorizo sausage--is especially delicious.
How to Make It
Step 1
1
Mince chorizo. Cook with oil in a small frying pan over medium heat, stirring often, until crisp, 3 to 5 minutes. Strain into a bowl; reserve oil and chorizo separately.
Step 2
2
Halve eggs crosswise (not lengthwise) and scoop yolks into a food processor. Pulse 5 seconds. Add 1 tbsp. water, the allioli, lemon zest and juice, espelette chile, smoked paprika, and 2 tsp. reserved chorizo oil (you will probably use it all). Pulse 20 seconds, or until well combined. Season with 1/2 tsp. salt, transfer to a resealable plastic bag, and squish into one corner of bag.
Step 3
3
Sprinkle inside of egg-white halves lightly with salt. Snip tip off corner of bag of filling to make a 1/4-in.-wide hole. Pipe about 1 1/2 tbsp. filling into each half. Top with chorizo and chives.
Step 4
4
*Find fruity, mild espelette chile on spanishtable.com and smoked sweet Spanish paprika in many grocery stores (often labeled "smoked paprika") and on spanishtable.com.
Step 5
5
Make ahead: Whites and filling, up to 1 day, chilled separately. Let whites come to room temperature before filling and serving.
Ingredients
2 ounces Spanish chorizo, casing peeled off
1/2 tablespoon extra-virgin olive oil
8 hard-cooked eggs
1/2 teaspoon lemon zest (use a Microplane)
1 teaspoon lemon juice
1/2 teaspoon ground espelette chile* or smoked sweet Spanish paprika* (Pimentón de La Vera, dulce)
1/2 teaspoon smoked sweet Spanish paprika
About 1/2 tsp. kosher salt
2 teaspoons minced chives
Directions
Step 1
1
Mince chorizo. Cook with oil in a small frying pan over medium heat, stirring often, until crisp, 3 to 5 minutes. Strain into a bowl; reserve oil and chorizo separately.
Step 2
2
Halve eggs crosswise (not lengthwise) and scoop yolks into a food processor. Pulse 5 seconds. Add 1 tbsp. water, the allioli, lemon zest and juice, espelette chile, smoked paprika, and 2 tsp. reserved chorizo oil (you will probably use it all). Pulse 20 seconds, or until well combined. Season with 1/2 tsp. salt, transfer to a resealable plastic bag, and squish into one corner of bag.
Step 3
3
Sprinkle inside of egg-white halves lightly with salt. Snip tip off corner of bag of filling to make a 1/4-in.-wide hole. Pipe about 1 1/2 tbsp. filling into each half. Top with chorizo and chives.
Step 4
4
*Find fruity, mild espelette chile on spanishtable.com and smoked sweet Spanish paprika in many grocery stores (often labeled "smoked paprika") and on spanishtable.com.
Step 5
5
Make ahead: Whites and filling, up to 1 day, chilled separately. Let whites come to room temperature before filling and serving.
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