Deviled eggs with a little spice is always a welcome addition to the appetizer table.
Pack them up and take them to your nextpotlucktheyre sure to be an instant hit.
avocado)
1Tbsp.finely choppedfresh cilantro
Lime wedges
Directions
Heat a medium-size nonstick skillet over medium-high.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Using a slotted spoon, transfer chorizo to a paper-towel lined plate, and set aside.
Fill a large pot with water, and bring to a boil over high.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks and mayonnaise in a medium bowl.
Add hot sauce, salt, pepper, and 3/4 teaspoon of the lime juice.
Stir well to combine.
Stir together avocado and remaining 1/2 teaspoon lime juice in a small bowl; set aside.
Spoon egg yolk mixture evenly (about 1 tablespoon each) into egg whites.
Top evenly with cooked chorizo, avocado mixture, and cilantro.
Garnish with additional hot sauce, and serve with lime wedges.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
