Spicy Deviled Eggs with Chicharrones Recipe GirlCarnivore

Imagine a delicious deviled egg, all sorts of upgraded for the summer season. Spicy creamy yolk filly and crunchy crispy fried topping. Go on, show off this Spicy Deviled Eggs with Chicharrones Recipe at your next block party. 

Outside of the flame-kissed hot dogs and juicy char-grilled burgers, there isn’t anything much more indicative of summertime barbecues than deviled eggs. There are other standard block party side dishes, potato salad, someone’s aunts secret family jello ambrosia, cold pasta salad, and then the mandatory dishes that can’t be missed.

Take the classic and then show off your skills by spicing things up and adding some mouthfeel by tossing crunchy salty chicharrones on top. Mama ain’t never seen this.

Yeah, chicharrones.

Wtf are chicharrones? I may have recently told a group of children they were nothing more than potato chips. And to a point, I am not stretching the truth too far. Just, potato chips made from pork rinds. Delicious fried salty pork rinds. Just substitute that potato for pork skin and add a dash of extra salt, skip the sour cream and onions. Think bacon, but snackable.  And honestly, if you haven’t had them yet, you are missing out on a serious treat. Deep fried pork skin have origins across the globe, from Denmark (Flæskesvær) to the Phillipeans but are common snacking in Latin American countries. Elevating street food with all it’s greasy delight.

For these Spicy Deviled Eggs with Chicharrones I stuck with Latin flavors and added heat to the mayo-yolk mix as well with some ancho chile powder.  It’s a simple dish, and yet these creamy, zesty deviled eggs topped with crunchy chicharrones and fresh scallions will be the hit of the next backyard hurrah. Have some leftovers (ok, seriously, how did that happen? Consider making this Deviled Egg Dip for some serious indulgence.

Yeah, summer is here. It’s time to celebrate. Grab an egg and let’s toast. Bonus point if you pair these eggs with Slow Smoked Pork and Beans.