Halloween calls for a little devilish indulgence! This week, we're putting a wickedly tasty twist on a classic favourite with Deviled Eggs packed with freshly ground cumin, salt and pepper, plus a fiery kick of pickled jalapeños and chorizo. Courtesy of FinaMill's very own social media manager and talented home cook, Kate Gilbert, these spooky little bites are sure to cast a delicious spell on your Halloween entertaining!
Ingredients
- 60g soft Mexican chorizo, without casings
- 6 large eggs, hard-boiled
- 3 Tbsp mayonnaise
- 1 spring onion, white part only, minced
- 2 Tbsp drained and finely minced pickled jalapeños
- 2 tsp brine from the jalapeños
- Hot pepper sauce (optional)
- 1/4 tsp ground cumin (grind the cumin seeds in a FinaMill Everyday Pod)
- Himalayan pink salt to taste (grind the salt in a FinaMill Everyday Pod)
- Freshly ground black pepper to taste (grind the peppercorns in a FinaMill Pepper Pod)
- Fresh coriander leaves, for garnish
Instructions
- Cook the chorizo in a small pan over medium heat, stirring often and breaking up the sausage well with a spoon, until browned, about 8 minutes. Transfer to paper towels to drain, cool and crumble well. Cover and refrigerate if not using immediately. Note: If you can't get chorizo, substitute with one slice of bacon, cooked and crumbled.
- Cut each hard-boiled egg in half crosswise. Put the yolks in a small bowl and reserve the whites.
- To make the filling: Mash the yolks with a fork or rub them through a wire sieve into a bowl. This will make the egg yolk filling extra smooth! Add the mayonnaise and mash with a fork until smooth. Add the spring onion, jalapeños, brine, garlic and cumin, and season with salt and pepper. If you'd like them even spicier, season liberally with your favourite hot pepper sauce. Transfer to a pastry bag fitted with a large star tip. Or just transfer to a plastic sandwich bag, cut off one corner about ½ inch above the tip, and use this as a makeshift pastry bag. Pipe the filling into the whites.
- Sprinkle with the chorizo and garnish with a coriander leaf.
The deviled eggs can be loosely covered and refrigerated for up to 1 day.