Imagine a delicious deviled egg, all sorts of upgraded for the summer season. Spicy creamy yolk filly and crunchy crispy fried topping. Go on, show off this Spicy Deviled Eggs with Chicharrones Recipe at your next block party.
Outside of the flame-kissed hot dogs and juicy char-grilled burgers, there isn’t anything much more indicative of summertime barbecues than deviled eggs. There are other standard block party side dishes, potato salad, someone’s aunts secret family jello ambrosia, cold pasta salad, and then the mandatory dishes that can’t be missed.
Deviled eggs are one of those. A savory little amuse bouche surrounded by an age-old Mayo vs. Miracle Whip conflict
that everyone has an opinion on. So, let’s sing the praises of the official start of summer with some elevated bad ass bites.
Take the classic and then show off your skills by spicing things up and adding some mouthfeel by tossing crunchy salty chicharrones on top. Mama ain’t never seen this.
Wtf are chicharrones?
I may have recently told a group of children they were nothing more than potato chips. And to a point, I am not stretching the truth too far. Just, potato chips made from pork rinds. Delicious fried salty pork rinds. Just substitute that potato for pork skin and add a dash of extra salt, skip the sour cream and onions. Think bacon, but snackable.
And honestly, if you haven’t had them yet, you are missing out on a serious treat. Deep fried pork skin have origins across the globe, from Denmark (Flæskesvær) to the Phillipeans but are common snacking in Latin American countries. Elevating street food with all it’s greasy delight.
For these Spicy Deviled Eggs with Chicharrones I stuck with Latin flavors and added heat to the mayo-yolk mix as well with some ancho chile powder. It’s a simple dish, and yet these Creamy, zesty deviled eggs topped with crunchy chicharrones and fresh scallions will be the hit of the next backyard hurrah.
Yeah, summer is here. It’s time to celebrate. Grab an egg and let’s toast.
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Perfect appetizer for any party or event.
Boil the eggs for 9 minutes.
Drain the eggs and place in an ice bath.
When cool enough to handle, peel the eggs.
Slice 12 of the eggs in half carefully.
Remove the yolks from each into a bowl.
Set 24 whites aside until ready to fill. You will have 8 extra.
Whip the mayo, relish, mustard, ancho chile powder, and salt and pepper in the bowl with the yolks until light and fluffy.
Pipe the filling into the reserved egg whites.
Garnish with chunks of chicharrones and place scallions on top.
Serving: 1g | Calories: 133kcal | Carbohydrates: 1g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 212mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 372IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg