Lunchbreak: Park Tavern chorizo deviled eggs

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Park Tavern
1645 W. Jackson
(312) 243-4276

Park Tavern Chorizo Deviled Eggs

10 each hardboiled eggs, cut in half
2/3 cup mayo
1 heaping Tbs yellow mustard
pinch Spanish paprika
1 tsp granulated sugar
large pinch ground black pepper
large pinch kosher or sea salt
3/4 cup cooked chorizo (you can follow the recipe to make your own or purchase some at any grocery store that sells Mexican food items)
oil reserved from cooking chorizo
Pastry bag with medium size star tip (you don’t have to use a star tip, you can use the natural tip on the opening on the pastry bag if you don’t have any)

Separate the egg yolks from the whites and place the yolks in a medium sized mixing bowl. Optional Step: you can rinse the egg whites gently and set on paper towel lined plates or cookie sheets to dry.  This will make them pristine to serve to your guests. Add all other ingredients (except for chorizo) in mixing bowl and using a fork, combine thoroughly and until no lumps remain. Spoon the mixture into a pastry bag and pipe into egg whites. Arrange on serving platter and sprinkle chorizo evenly over the eggs.  Drizzle with reserved chorizo oil and serve.


1 lb. ground pork
1 tsp. kosher salt
1/2 cup guajillo paste (can be found at most grocery stores with Mexican food items)
2 tsp crushed red pepper
1 tsp Spanish paprika
2 garlic cloves, chopped
2 tsp oregano leaves
1 pinch ground cumin
1 pinch ground black pepper
1/2 tsp sugar
2 Tbs apple cider vinegar
3 Tbs Worcestershire sauce
1 bay leaf
1 1/2 Tbs olive oil

Place all ingredients in medium sized mixing bowl and mix by hand until thoroughly incorporated. Tightly cover and let cure for 24 hours in refrigerator.

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