EASY Deviled Eggs with Chorizo Recipe | Emeril Everyday Forever Pans Cookware

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Make these delicious and simple deviled eggs for your next party or get together! The Forever Pan set is perfect for boiling the eggs in the stock pot while browning the chorizo in the frying pan. The nonstick coating will make clean up a breeze, with little to no mess left behind.

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EASY Deviled Eggs with Chorizo Recipe | Emeril Everyday Forever Pans Cookware
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Mexican Chorizo Deviled Eggs
Makes 24

Ingredients:
12 large eggs
½ lb fresh chorizo
½ cup mayonnaise
1 tsp. Creole mustard
¼ tsp. salt
paprika, to sprinkle on top
chopped chives, for garnish

Directions:
1. In the Stock Pot, add the eggs and cover them with water. Bring to a boil on the stove top and cook for 6 minutes.
2. Turn off the heat and cover the pan for 15 minutes.
3. Run cold water over the eggs.
4. In the Fry Pan, add the chorizo and cook until browned and crumbly.
5. Drain off any excess rendered fat. Let the chorizo cool and then chop the chorizo.
6. Peel the eggs and cut them in half. Remove the yolk and mix the yolk together with the mayonnaise, mustard, and salt.
7. Use a piping bag to fill the white part of the eggs with the yolk mixture.
8. Sprinkle the eggs with the chorizo, paprika, and chives before serving.