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.
Yeah, chicharrones.
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. Have some leftovers (ok, seriously, how did that happen? Consider making this Deviled Egg Dip for some serious indulgence.
Yeah, summer is here. It’s time to celebrate. Grab an egg and let’s toast. Bonus point if you pair these eggs with Slow Smoked Pork and Beans.
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Spicy Deviled Eggs with Chicharrones
Ingredients
- 16 Eggs peeled
- 1/4 cup Mayo
- 2 tbsp Relish
- 2 tbsp Dijon Mustard
- 1/2 tsp teas Ancho Chile Powder
- Salt and Pepper to taste
- Paprika to garnish
- 1 cup Chicharrones
- 2 scallions sliced on a an angle
Instructions
- 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.
Nutrition
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