Delicious, Fool Proof Deviled Eggs

Delicious, Fool Proof Deviled Eggs

Did you know that May is National Egg Month? It’s also the month when the warm weather returns, and many of us head outdoors for a picnic. What’s better for a picnic than Deviled Eggs? So, this week, we are excited that our Sunday Supper recipe features Deviled Eggs made with cumin, salt and pepper and a kick of pickled Jalapeños and Chorizo. The recipe is courtesy of our own Kate Gilbert, who is both FinaMill’s social media manager and an incredible cook. Enjoy!



1. Cook the chorizo in a small skillet over medium heat, stirring often and breaking up sausage well with the spoon, until browned, about 8 minutes. Transfer to paper towels to drain, cool and crumble well. Cover and refrigerate if not using immediately. Note: If you can't get chorizo, substitute with one slice of bacon, cooked and crumbled.

2. Cut each hard-boiled egg in half crosswise. Put the yolks in a small bowl and reserve the whites.

3. To make the filling: Mash the yolks with a fork or rub them through a wire sieve into a bowl. This will make the egg yolk filling extra smooth! Add the mayonnaise and mash with a fork until smooth. Add the scallion, jalapeños, brine, garlic, and cumin, and season with salt and pepper. If you'd like them even spicier, season liberally with your favorite hot pepper sauce. Transfer to a pastry bag fitted with a large star tip. Or just transfer to a plastic sandwich bag, cut off one corner about ½ inch above tip, and use this as a makeshift pastry bag. Pipe the filling into the whites.

4. Sprinkle with the chorizo and garnish with a cilantro leaf.

5. The deviled eggs can be loosely covered and refrigerated for up to 1 day.