Spanish Deviled Eggs Recipe

These Spanish Deviled Eggs combine the savoury flavours of Spanish cuisine in one tasty bite! Crispy chorizo sausage, green olives, paprika and a hint of spice take ordinary eggs and make them extraordinary!

My husband can eat a dozen eggs in one sitting when it comes to deviled eggs. I myself am not a fan but he has been begging me to make some and well I had some chorizo kicking around so… Spanish inspired deviled eggs it is!

When I am not a huge fan of a certain food that doesn’t mean I can’t make a kick-ass recipe for you all. I use my neighbours and anyone walking by when I open my door pretty much to take a sample and give me the cold hard truth (more careful now for obvious reasons but you get the picture). In fact, for this recipe my neighbours were getting their driveway done so I offered the concrete guys (Who for real just happened to be of Spanish descent) to try. I got thumbs up all around! Woo hoo!

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Believe it or not, deviled eggs are said to have originated in ancient Rome where wealthy people would serve them as appetizers much like we do today. The original deviled eggs of course were not made like they are today with mayo or vinegar base but rather boiled then seasoned with oil, wine or spicy sauces.

Pan-fry the crumbled or finely chopped chorizo sausage in a pan over medium-high heat until slightly crispy. Remove from heat and set aside.

Pop the yolks of the eggs out and into a medium bowl and mash with a fork or potato masher. Set the egg whites to the side for later.

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Add the olives, olive juice, mayonnaise, dijon mustard, black pepper, cayenne pepper and paprika to the bowl with the eggs and mix until smooth.

Place the egg white shells on a flat surface. Fill a piping bag with the egg mixture and a large piping tip. Pipe the egg mixture evenly into the egg white shells to fill.

Place the eggs in a large pot of water ensuring the eggs are completely covered. My mom always told me to add a splash of white vinegar to the water which helps the eggs white from spilling out in the event the shell cracks in the process of boiling.

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Bring the water to a rolling boil. Remove the eggs from the heat and cover. Let them sit covered in the hot water for 12-15 minutes. Most people will say 12 minutes but I err on the side of caution because you can’t really overcook a hard-boiled egg.

Once done let them cook transfer them to a large bowl and run cold water over them a few times to cool. This will help steam the shell away and make them much easier to peel. After running cold water over them a few times I like to let them sit in cold water for a bit while I make the filling for the deviled eggs recipe.

If you don’t have a piping bag and fancy cake decorating tips don’t sweat it. You can see in the pics above I often use a resealable plastic bag. I have piping tips but you can also just cut the end of the bag to make a whole and the topping will come out still very nice.

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If using a resealable bag though try and use freezer bags because they are a bit thicker and are less likely to pop or tear open when you squeeze to push the egg mixture out.

Yuppers! They are a terrific keto snack or lunch because they have a great combination of healthy proteins and fats keeping you feeling satisfied for longer. The only carbs are really from the eggs which represent only 1 g of net carbs on average per egg and a tiny bit from the mayo. In terms of mayo make sure you are using mayonnaise that has no added sugars.

This recipe is best eaten the same day but can last up to 3 days in the fridge in a tightly sealed container. Make sure eggs do not sit out at room temperature for longer than 2 hours or you risk bacteria growth which may cause illness. Here is an interesting article about egg storage I found helpful.

Spanish Style Deviled Eggs

Serving: 2 halves Calories: 138 kcal Carbohydrates: 0.76 g Protein: 8.14 g Fat: 11.1 g Saturated Fat: 3.15 g Polyunsaturated Fat: 3.3 g Monounsaturated Fat: 4.1 g Trans Fat: 0 g Cholesterol: 194 mg Sodium: 221 mg Potassium: 106 mg Fiber: 0.2 g Sugar: 0.3 g Vitamin A: 354 IU Vitamin C: 0.6 mg Calcium: 32 mg Iron: 1.1 mg

Deviled eggs can be left at room temperature for a maximum of 2 hours. Store in the fridge covered tightly for up to 3 days however these eggs are best eaten the same day.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Spaniards are masters of appetizers, which they call “tapas.”  For them it’s an a rt form and every restaurant and bar features its own carefully crafted selection of tapas.  

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In Spain when you go out for dinner it’s common to skip the restaurant altogether and go bar-hopping for food.  That’s because each bar proudly offers their own selection of tapas.  So people will commonly hop from one bar to the next, sampling the best that each bar has to offer.  

This tradition of bar-hopping for tapas will go on late into the night and even the wee hours of the morning.  Even on weekday Summer nights if you drive around at one o’clock in the morning (I’m holding my hand up) you will find Spaniards sitting outside of the bars, enjoying drinks and tapas.  On our last trip there we found ourselves wondering, don’t they have jobs to get to the next morning and how do they manage work on such little sleep?  But somehow they do.  It’s simply the Spaniards living true to their reputation for loving the night life!  

But before we get to the eggs let’s address the deviled.  That term originated in Great Britain in the 1800’s as a verb describing the process of making foods spicy, i.e., to “devil” something or to render something “deviled”, clearly a religious metaphor likening the spiciness of the food to the scorching heat of hell.  It’s also no wonder that some churches forbade the use of this term (church potlucks?) for reasons of blaspheme.  Nevertheless, the catchy term “deviled” caught on and also made its way to the United States where the term remains the designated name for hard-boiled eggs that are hollowed and filled back in with the seasoned yolks.

Chorizo Deviled Eggs

But the general concept of deviled eggs actually dates back to Ancient Rome.   It was a favorite among the Romans to serve hard-boiled eggs served with spicy sauces before the main meal.  In fact, eating these appetizers was so commonplace that they had a phrase for it  -“Ab ova ad mala” – or “from eggs to apples”, referring to the progression from the beginning of the meal with eggs as starters to the end of the meal with dessert.

But the more recent ancestor of deviled eggs is – you got it – Spain.  Specifically the Andalusia region of southern Spain.

Seville.  We didn’t get to meet the barber but we met a city that we fell in love with.  The architecture and history is absolutely stunning.

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The famous Paseo de la Explanada in the city of Alicante:  A promenade that runs parallel to the port and is made up of 6.5  million tesserae creating a wavy mosaic pattern of red, white and blue colors.  

Sagunto.  We came across this town by accident as we were heading down to Seville.  We saw the old Moorish fortress at the top of the hill from the highway and veered off the road to spend a few hours exploring this charming town steeped in history and with a really neat historic Jewish quarter.  Here we are next to a tiny 18th-century church overlooking the city.

Back to the subject of deviled eggs and their Andalusian origin:  A 13th century Spanish cookbook describes the process of hollowing out hard-boiled eggs, mixing the yolks with spices and other ingredients, and stuffing the mixture back into the egg white for serving.

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By the 15th century deviled eggs had become a smash hit across Europe, served at parties and various other functions among the upper classes.  They were “the thing.”  They were eventually introduced to the United States in the late 19th century where they appeared in an early cookbook that added an ingredient that is now the staple binding agent, mayonnaise.

In honor of their Spanish origin I’ve created these Spanish Deviled Eggs pulling in several ingredients that are integral to Spanish cuisine:  Olives,  pimientos, capers, smoked paprika (

Visually appealing and packed with flavor, these Spanish Deviled eggs are perfect for entertaining, a New Year’s Day buffet or any other occasion!

Spanish Olive Deviled Eggs

Products:  Their Naturals Black Olives which contribute a buttery, earthy