Mexican Chorizo-Stuffed Deviled Eggs
A low-carb, spicy snack featuring homemade chorizo spices and a piped avocado-egg yolk mousse.
Total
40 min
Prep
25 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 8 Eggs
- 4 ounces Ground Pork
- 1 tablespoon Ancho Chili Powder
- 0.5 Avocado
- 1 tablespoon Cilantro
- 1 teaspoon Lime Juice
Instructions
- 1
Hard boil eggs for 11 minutes, then shock in ice water and peel.
- 2
Sauté ground pork with ancho chili, cumin, and garlic powder until crispy; drain excess fat on paper towels.
- 3
Slice eggs lengthwise and remove yolks.
- 4
In a food processor, blend yolks, avocado, lime juice, and half the crispy pork until ultra-smooth.
- 5
Transfer mixture to a piping bag with a star tip.
- 6
Pipe the mousse into the egg whites and top with remaining crispy pork crumbles and fresh cilantro.
Nutrition per serving
Calories
220
11% of a 2,000 kcal day
| Protein | 16 g |
| Carbohydrate | 3 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 280 mg |
Goes well with this
Mexican dishes that round out the meal.
Vegetarian Stuffed Anaheim Peppers
Mild Anaheim peppers filled with a savory blend of black beans, corn, and melted cheese for a satisfying meatless meal.
Salsa Verde Mexican Bravas
Crispy potatoes topped with a tangy tomatillo salsa and fresh cilantro.
Classic Mexican Huevos Rancheros
Traditional fried eggs on corn tortillas with a chunky tomato-chili salsa.
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