Ready to take your deviled eggs from expected to extraordinary? Forget the paprika. It’s time to upgrade your appetizer game with the bright, bold flavors of homemade chimichurri sauce. Swapping the traditional yolk mixture for a luscious, herb-packed chimichurri mayonnaise infusion creates an over-the-top deviled egg that’s guaranteed to be an instant hit at your next gathering. With a fresh garlic punch and a subtle kick of red pepper, these aren’t just eggs; they’re an obsession waiting to happen.
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?
Ingredients:
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 Flakes
- 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
Deviled Eggs:
- 6 Large Hard-Boiled Eggs
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Chimichurri
- 1/4 Teaspoon Ground Black Pepper
Directions:
Chimichurri:
- Reserve 12 parsley leaves for garnish; set aside.
- Place all ingredients except the olive oil and reserved parsley leaves 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.
Deviled Eggs:
- Halve each hard-boiled egg lengthwise, placing the yolks 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.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with one of the reserved parsley leaves.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise and chimichurri sauce used in this recipe to prevent the filling from turning runny or becoming too thick.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- 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 sauce to marinate steak, chicken, seafood, or pork.
Improvements:
- Add a dash or two of hot sauce to the egg filling.
- Use this Taco Seasoning Chimichurri Sauce for this recipe for even more flavor.
- Garnish each deviled egg with crumbled Queso Fresco or Cotija.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 3 Whole Garlic Cloves, Crushed
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper Flakes
- 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 Large Hard-Boiled Eggs
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Chimichurri
- 1/4 Teaspoon Ground Black Pepper
Directions:
- Reserve 12 parsley leaves for garnish; set aside.
- Place all ingredients except the olive oil and reserved parsley leaves 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 hard-boiled egg lengthwise, placing the yolks 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.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with one of the reserved parsley leaves.
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