Spicy Picnic Deviled Eggs

Spicy Picnic Deviled Eggs


Spice things up at your next picnic.


  • 8 extra-large eggs
  • ¼ cup mayonnaise
  • 1 tsp Creole mustard
  • ¼ tsp Cholula Hot Sauce
  • ¼ tsp ground cumin
  • ¼ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 tsps finely chopped pickled jalapeño slices
  • 1 tsp pickled jalapeño juice
  • ½ Hass avocado, peeled and pitted
  • Pinch of smoked paprika
  • 1 tbsp chopped fresh cilantro
  • 2 ozs dried Spanish chorizo


  1. Place the eggs in a medium pot and cover with cold water. Bring to a boil, cover the pot and remove from the heat. Keep covered for 11 minutes, then remove the eggs from the water and place in a bowl of ice water to stop the cooking process.
  2. Preheat a sauté pan. Cut the chorizo into very small dice and sauté until crispy. Set aside to cool.
  3. In a small bowl, combine the mayonnaise, mustard, hot sauce, cumin, salt, pepper, jalapeño, and jalapeño juice.
  4. When the eggs have cooled, carefully crack the shells and peel under cold running water. Slice the eggs lengthwise and remove the yolks, being careful to leave the whites intact.
  5. Combine the avocado and egg yolks in a small bowl, and mash together with a fork until smooth.
  6. Add the avocado mixture to the mayonnaise mixture and blend thoroughly. Spoon the mixture into each half of egg white. Dust with the paprika, sprinkle with the cilantro and chorizo, and serve.