There’s nothing better than a recipe that gives you two unique meals; two for the price of one is always a good thing in my opinion. With this recipe, you not only get incredibly delicious deviled eggs, but also enough leftover chimichurri sauce to marinate steak, chicken, seafood, or pork. Hell, if you get really desperate, use it to smother lima beans and liver. Maybe it will actually make them edible. Chimichurri pretty much makes everything taste better; I personally can eat it by the spoonful all by its little ol’ self, but eating a steak that has been left to marinate in it for 3 days is pretty darn tasty too. And that’s coming from a girl who’s not the biggest fan of steak. As far as I’m concerned, chimichurri is pretty much a wonder food/sauce/condiment. If you haven’t tried it yet, you’re truly missing out. Especially on french fries…oh my, oh my, oh my…now there’s a tasty treat.
This is a recipe you can really play around with. Want some examples of what I mean by this? No? Too bad, you’re getting them anyway. First up, potato salad. Instead of making deviled eggs, add sliced hard-boiled eggs to boiled diced potatoes, mayonnaise, chimichurri, salt, and pepper. Simple, right? Next up, salad dressing. Chop up whatever lettuce and vegetables you prefer, arrange them in or on a nice bowl or serving platter, dress with chimichurri, and then garnish with sliced hard-boiled eggs. To liven things up, you may choose to even add a tablespoon or two of mayonnaise to the chimichurri dressing, which will make it creamy and decadent. It’s all up to you, go chimichurri crazy. Last, but certainly not least, how about empanadas? Top store-bought or homemade empanadas with sliced hard-boiled eggs and then drizzle them liberally with chimichurri. Now for your ideas, given a choice, how would you use chimichurri?
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 3 Whole Garlic Cloves, Crushed
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Black Pepper
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1/2 Cup Extra Virgin Olive Oil
- 6 Hard Boiled Eggs
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Chimichurri
- 1/4 Teaspoon Ground Black Pepper
- Reserve 12 parsley leaves to use as garnish.
- Place all ingredients, except for the olive oil and reserved parsley, in a food processor, and process for 30 seconds.
- Slowly pour the olive oil into the food processor while it is running, and process for another 30 seconds.
- Halve each deviled egg lengthwise, and then place each yolk into a small bowl.
- Smash the egg yolks with the tines of a fork until very fine.
- Add the mayonnaise, chimichurri, and pepper; mix until extremely smooth.
- Fill a small plastic bag with the filling, snip off the end, and then fill the well of each egg half.
- Garnish with parsley and serve.
- If you feel that your deviled egg filling is too stiff use additional chimichurri.
- I don’t feel that these eggs are too spicy, however, if you are sensitive to red pepper flakes, you may wish to cut the amount used in half.
- Use the remaining chimichurri to marinate steak, chicken, seafood, or pork.
- Add a dash or two of hot sauce to the egg filling.
- Use Taco Seasoning Chimichurri Sauce in this recipe.
- Use the two tools below to make this recipe even better.
This OXO Good Grips Garlic Press will ensure that no one is stuck eating a super large chunk of garlic that somehow managed to evade the food processor blade.
Use this Wilton Deluxe Tip Set to fancy up your deviled eggs and make them as gorgeous as they are tasty.
*Some affiliate links can be found in this post.
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