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Deviled Eggs with Chorizo

By Joanna DeChellis, Editorial Director, Club + Resort Chef | July 24, 2017

Ingredients:

2 lbs. Chorizo sausage
3 lbs. Julienned yellow onion
2 fl. ozs. Olive oil
1½ cups sugar
½ oz. Accent
¼ oz. Ground black pepper
¼ oz. Smokes paprika
¼ oz. Ground chipotle pepper
¼ oz. Kosher salt
60 Eggs
½ cup Dijon mustard
1¼ cups Sour cream
1¼ cups Mayonnaise
½ bunch Minced Italian parsley
1 tsp. Ground black pepper
¼ oz. Accent
0.1 oz. Micro Mixed Greens
0.01 oz. Maldon Sea Salt

Procedure:

  • For Chorizo Onion Jelly: Cook chorizo and onions; drain grease. Add sugar and cook on low until sugar is dissolved and color is a rich dark brown (approximately 45 minutes). Add seasonings and pour on a ½-sheet tray to cool. Save for service. Warm slightly before using
  • For deviled eggs: Place eggs in water; heat to a boil. Once water is boiling, start 12-minute timer. Take pot off of the heat and run water and add ice. Peel eggs and cut eggs in half and remove yolks. Mix Dijon mustard, sour cream, mayonnaise, parsley, seasoning. Puree yolks in a food processor. Slowly add Dijon mix until a thick consistency is reached. (Depending on size of eggs, all may not be needed). Place contents in pastry bag and hold for service
  • To serve: Place four small dollops on plate and smear. Place egg whites on top of smear. Fill eggs with mix. Top with warm jelly. Garnish with micro-greens and flake salt.

Recipe and photo courtesy of Kevin Grafton, Executive Chef, Cowboys Golf Club, Dallas, Texas.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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  • Home
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  • 40 Under 40
    • Class of 2025
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    • Order: Commemorative Plaque
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    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
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    • Salary Survey Data
    • C+RC Association
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