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Deviled Eggs with Chicharrones Recipe GirlCarnivore Kita Roberts

Spicy Deviled Eggs with Chicharrones

Perfect appetizer for any party or event.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Servings 6 servings
Calories 262kcal


  • 12 Eggs peeled
  • 4 additional egg yolks
  • ¼ cup Mayo
  • 2 tbsp Relish
  • 2 tbsp Dijon Mustard
  • ½ teas Ancho Chile Powder
  • Salt and Pepper to taste
  • Paprika to garnish
  • 1 cup Chicharrones
  • 2 scallions sliced on a an angle


  • 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.


Calories: 262kcal | Carbohydrates: 2g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 465mg | Sodium: 387mg | Potassium: 152mg | Vitamin A: 690IU | Vitamin C: 0.7mg | Calcium: 71mg | Iron: 2.1mg