Photo: Thomas J. Story

YieldsMakes 16 halves (serving size: 1 egg half)Total Time25 mins
AuthorRyan Pollnow

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.

Chorizo Deviled Eggs