Spanish-Style Deviled Eggs

Deviled eggs have never been easier to make at home than with this Spanish-inspired iteration!

Our Spicy Mayonnaise blended with mustard and smoked paprika creates the most delicious filling for these egg halves. For the Spanish-style twist, we top the eggs off with green olives and Spanish chorizo. This appetizer takes only 15 minutes to make, but you’ll be raving about this dish for weeks!

Instructions

Bring a large pot of water to a boil over medium-high heat.
Add eggs and boil for 10 minutes.
Drain eggs and rinse with cold water.
Peel and halve the eggs.
Remove the yolks from each of the eggs and transfer to a food processor along with two egg halves.
Add mayo, mustard, paprika, and salt to the food processor and blend until smooth.
Scrape mixture into a pastry bag and pipe the filling into the centers of each egg half.
Sprinkle chorizo and olives over the top of each deviled egg before serving.