Spanish Deviled Eggs

Description: A great Spanish variation on the classic deviled egg

Serves: 24 servings

Time: 30 minutes

Ingredients:

1 dozen large eggs, hard-boiled

4 ounces packaged Spanish chorizo sausage, finely chopped

1 tablespoon finely chopped flat-leaf parsley, more for garnish

1/2 jalapeno pepper minced 

1 tablespoon sherry vinegar

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 tablespoons cold water

Salt and pepper to taste

Preparation:

Peel eggs, slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.

To prepare the filling, cook chorizo in a cold skillet over medium heat. Cook, stirring occasionally, for 10 to 12 minutes, until crisp. Meanwhile, add parsley, jalapeno, vinegar, mayonnaise, mustard and water to yolks. Mash to combine. Taste and adjust seasoning with salt and pepper.

Use two small spoons to scoop filling into egg white halves.

When ready to serve, sprinkle eggs with warm chorizo and chopped parsley. Serve immediately.

Notes: Based on a recipe on the Whole Foods web site

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