Deviled Eggs

Deviled Eggs are a party starter. This appetizer is not only easy to make, but it’s affordable and looks fun and fancy. This Deviled Eggs recipe includes Tropical Queso Fresco with Jalapeño and Crema Mexicana in the filling and is covered with tasty and crispy Tropical Chorizo.

Ingredients

• 1 dozen eggs
• 4 ounces or 2 links of Tropical Chorizo
• 1 tablespoon cilantro, finely chopped, and 2 sprigs for garnish, chopped
• ⅛ teaspoon ground cumin
• 1 tablespoon sherry vinegar
• 6 tablespoons Tropical Crema Mexicana
• 4 tablespoons Tropical Queso Fresco with Jalapeño 
• Salt and pepper to taste

Preparation

1. Boil eggs until hard (about 10 minutes) and reserve until they cool.
2. Remove casing from chorizo.
3. Cook the Chorizo filling in a skillet over medium heat, breaking it apart with a wooden spoon and stirring occasionally until crispy. Reserve.
4. Once cooled enough to handle, peel and slice eggs lengthwise, remove yolks, and place yolks in a medium bowl. Arrange egg white halves in a serving platter.
5. In the bowl with the yolks, add the chopped cilantro, vinegar, cumin, salt, and pepper. Then add the Mexican Crema and Queso Fresco and mash all the ingredients until creamy. Taste and adjust the seasoning with salt and pepper.
6. Stuff egg whites with yolk mixture.
7. Top with warm chorizo and garnish with chopped cilantro sprigs.