Chorizo, saffron and goat's cheese devilled eggs for Easter
 
Prep time
Cook time
Total time
 
A twist on devilled eggs!
Author:
Recipe type: Appetiser
Ingredients
  • 6 hard boiled eggs, peeled and halved lengthwise
  • ¼ cup soft goat cheese (the spreadable kind)
  • 2 tablespoons sour cream
  • a pinch of McCormick Gourmet Spanish Saffron, crushed between plastic wrap in your fingertips to a powder
  • 6 slices dried chorizo
  • finely chopped fresh cilantro, to garnish
  • sprinkle McCormick Gourmet Cayenne pepper
Instructions
  1. Carefully scoop egg yolks into a bowl.
  2. Set the egg white halves on a serving plate and cover with plastic wrap until ready to use.
  3. Mash the yolks with the goat cheese, sour cream and saffron until smooth and the colour is uniform. Cover with plastic wrap and set aside until needed.
  4. Meanwhile, finely chop the dried chorizo.
  5. Lightly sauté the chorizo in a heavy frying pan over medium heat for a few minutes until fragrant. Drain on a paper towel.
  6. Now, fill the egg white halves:
  7. Using a piping bag (with or without a tip), pipe the mixture into the hollows of the whites. You can also scoop the mixture into the egg white halves with a teaspoon.
  8. Sprinkle each egg with some of the chorizo and cilantro.
  9. Sprinkle with cayenne pepper to finish.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/04/chorizo-saffron-and-goats-cheese-devilled-eggs-for-easter/