Deviled Eggs with Blue Cheese and Chorizo

• 10 whole Eggs
• 1 teaspoon White Vinegar
• 8 cups Cold Water, Enough To Cover The Eggs By One Inch
• 6 cups Ice Water
• 1 whole Link Of Spanish Chorizo, Cubed
• 1 Tablespoon Dijon Mustard
• 1/2 cups Mayonnaise
• 1 teaspoon Your Favorite Hot Sauce
• 1/4 teaspoons Cracked Black Pepper
• 1/4 cups Blue Cheese, Crumbled

1. Begin by adding the eggs to a large pot of water, adding the vinegar, and covering with water.
2. Bring to boil, then cover, and remove from the heat.
3. Keep covered for 13 minutes.
4. During this time, fill a large bowl with water and add about a cup of ice.
5. As the eggs are cooking, add the chorizo to a skillet, preheated on medium heat.
6. Cook the chorizo for about 5 minutes, or until fully cooked.
7. Remove the chorizo cubes with a slotted spoon and place onto a paper towel to let any excess grease be removed.
8. Remove the eggs from the pot of hot water with a slotted spoon and place them into the ice water to quickly cool.
9. Take an egg out, and gently tap the egg on the counter, just lightly cracking the shell.
10. Carefully remove the shell from the egg.
11. It should peel right off.
12. Continue with the rest of the eggs.
13. Next, with a long and sharp knife, slice the egg in half, lengthwise.
14. To another bowl, add in the cooked egg yolks from each of the eggs, and place the cooked egg whites carefully onto a plate.
15. Continue with all of the eggs.
16. To the bowl of egg yolks, add the mustard, mayonnaise, hot sauce, and black pepper.
17. Mix well until all lumps have been removed.
18. Next, fold in half of the cooked chorizo, and all of the blue cheese.
19. I like to add my mixture into a quart size Ziploc plastic bag, then simply cut off some of the corner of the bag, allowing you to pipe the mixture into the egg whites for a much more consistent presentation.
20. Fill each egg white, just a bit over the top of the cavity, and repeat with all of the eggs.
21. Top each egg with the remaining pieces of the chorizo, and dig in.
22. The hidden treasure of the blue cheese adds a bit more excitement to the tangy filling, and you get these nice spicy cubes of chorizo to balance out the deviled eggs.
23. Addicting and delicious, to say the least.
24. Hope you enjoy.

eggs, white vinegar, water, water, spanish chorizo, dijon mustard, mayonnaise, pepper, blue cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/deviled-eggs-with-blue-cheese-and-chorizo/ (may not work)