That’s more like it! They say November is for contenders, and if this past Saturday in Happy Valley was any indication, we just might have us a contender in Columbus this year. No let up this week, though. Hopefully, the boys can keep the momentum rolling, bury the Boilermakers early, and not let them up for air until the final whistle blows. This week is a simple recipe, but one that is pretty tasty. Without further ado:

Tex-Mex Deviled Eggs

I know deviled eggs aren’t everyone’s cup of tea, and they’re usually hit or miss for me at a potluck or reunion. But anytime you combine something with a few flavors from south of the border, I’m in.

Ingredients

• 2 oz fresh Mexican chorizo, casings removed
• 6 large eggs
• 3 Tbsp mayonnaise
• 1 1/2 tsp hot sauce of your choice
• Pinch of salt
• ¼ tsp black pepper
• Juice from 1 lime, divided
• ½ an avocado, chopped up
• 1 Tbsp chopped cilantro

Directions

1. Heat a skillet over medium-high heat. Add the chorizo and cook, stirring and breaking it into small pieces. Once meat is browned, crumbled, and cooked through, transfer chorizo to a paper towel-lined plate, using a slotted spoon if necessary. Set aside.
2. Fill a pot with water. Bring it to a boil over high. Lower eggs into the boiling water. Cook, undisturbed for 11-12 minutes.
3. While eggs are cooking, fill a bowl halfway with ice and add enough water to cover the ice. 
4. Use a slotted spoon to immediately transfer eggs from boiling water to ice bath. Let them sit until completely cooled, at least 5 minutes.
5. Carefully peel the eggs. Cut eggs in half lengthwise, carefully remove the yolks, and place in a bowl.
6. Use a fork to mash together the yolks and mayo. Add hot sauce, salt, pepper, and juice from ½ of your lime. Stir well to combine.
7. Stir the avocado with the juice from the other half of your lime in a small bowl. Set aside.
8. Spoon the egg yolk mixture evenly (about 1 Tbsp each) into egg whites. Top evenly with cooked chorizo, avocado mixture, and cilantro. Garnish with additional hot sauce. 
9. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Pro Tips

• The best tip I can offer for hard-boiled eggs: If you have an Instapot, use that to cook the eggs as they peel so much easier than when just boiled in water on the stove. Add enough water to cover the bottom of the pot. Place the eggs on your tray. Pressure cook for 5 minutes, then let stand for 5 minutes. Release any excess pressure and add a few large cups of ice to the pot (being careful not to damage the eggs) and add water to cool the eggs. Let sit for 5 minutes or so and then peel. Shout out to Momma CP for that trick.
• Try to find a meaty chorizo. Many of the tubes you buy in the store are super greasy and end up runny. You want to find something that will have the consistency of sausage when cooked.
• Add some chopped up jalapenos for some extra kick. I would even saute them and mix them in with the yolk mixture.
• Top with some shredded cheese for an additional garnish (or add the cheese to the yolk mixture) because why not?

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