Spicy Deviled Eggs with Chicharrones

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.

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.


- eggs - additional egg yolks - mayo - relish - Dijon mustard - Ancho chile powder - salt and pepper - paprika - Chicharrones - scallions

Slice the eggs in half carefully. Remove the yolks from each into a bowl. Add the remaining yolks.

Set the whites aside until ready to fill. 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.

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