Whoa! Whoa! Crushed fried pork rinds on deviled eggs? This is what happened when my Arkansas husband married a Filipino American, he got deviled eggs topped with chicharrones. So naughty!

Chicharrones, is a well-loved snack in many countries, especially the Philippines. It is also a topping on many dishes. Thus, where the idea came from. It also came from the fact that I didn't feel like frying up some bacon, but I wanted something crunchy on top. This did not disappoint. You can find this naughty treat in the potato chip isle at your local grocery store or your nearest corner store.

I follow the southern way of making deviled eggs and that's with mayonnaise, pickle relish and mustard. This recipe is so simple and easy. Now make some deviled eggs and top them with some chicharrones! By the way, the first time I made these I didn't tell my husband what was on top. You would think, since he's from Arkansas he would like pork rinds, nope not a fan. So sneaky me, told him to eat it. And he did, and he loved them!


Serves 4 to 6

6 large eggs

2 1/2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon yellow mustard

Salt and freshly cracked black pepper, to taste

1/4 cup chicharrones (pork rinds), crushed

Paprika for garnish

Place eggs in a single layer in a saucepan. Cover eggs with cold water an inch over the top of the eggs. Bring to a rolling boil over medium-high heat. Boil for about a minute. Remove pan from heat. Cover pan and rest for 15 to 18 minutes. Drain and add cold water and ice cubes. Let it cool completely, at least 10 minutes.

Meanwhile, take 2 to 3 pieces of chicharrones and mash in a mortar and pestle or pulverize in a food processor.

Peel carefully, cut eggs lengthwise. Remove the yolks and place in a medium-sized bowl. Place the egg white halves on a serving dish. Add mayonnaise, pickle relish and mustard to bowl. Mix well with a fork. Add salt and pepper, to taste. Keep in mind the chicharrones are salty.

Fill each egg white half evenly with the egg yolk mixture. Sprinkle with chicharrones and garnish with paprika.


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