Smoked Chili & Chorizo Deviled Eggs with Crispy Shallots

Instructions

1. 1

   Place eggs in a large pot and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes. Drain the eggs and plunge them into an ice bath to stop the cooking. Peel the eggs once cooled.

   ~15 min
2. 2

   While eggs are cooking, finely chop the Spanish chorizo. Heat a small frying pan over medium heat and cook the chorizo until crispy, about 5-7 minutes. Drain on paper towels and reserve the rendered fat.

   ~10 min
3. 3

   Finely mince the chipotle peppers and combine with adobo sauce in a small bowl.

   ~2 min
4. 4

   Slice the peeled hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a medium bowl. Reserve the egg white halves.

   ~5 min
5. 5

   Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, lime juice, toasted sesame oil, smoked paprika, salt, and black pepper. Stir in the minced chipotle peppers and adobo sauce. Mix until well combined and creamy.

   ~5 min
6. 6

   Add about 1 tablespoon of the reserved chorizo fat to the yolk mixture for extra flavor. Stir well.

   ~1 min
7. 7

   Fill a piping bag fitted with a star tip with the deviled egg mixture. Pipe the filling into the reserved egg white halves.

   ~5 min
8. 8

   Prepare the crispy shallots: Peel and thinly slice the shallots. In a frying pan, heat 1 cup of vegetable oil over medium-high heat. Add the sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Watch closely as they can burn quickly. Remove with a slotted spoon and drain on paper towels.

   ~15 min
9. 9

   Mince the fried shallots roughly. Sprinkle the crispy shallots and chopped fresh cilantro over the filled deviled eggs.

   ~2 min
10. 10

    Arrange deviled eggs on a serving platter.