Spicy Deviled Eggs with Chicharrones

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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.

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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.

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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.

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INGREDIENTS

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

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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.

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Pipe the filling into the reserved egg whites. Garnish with chunks of chicharrones and place scallions on top.

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Swipe Up For The Full Recipe!

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