10 ounces Mexican chorizo sausage, removed from casing
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
Oil, for frying
Chipotle mayo (for serving)
1 chipotle pepper (packed in adobo), minced
1/2 cup mayonnaise
1 teaspoon Sriracha
Let's get Cooking...
Bring a medium saucepan of water to a boil. Reduce heat to a low simmer. Add 2 eggs to the simmering water and cook for 5 minutes. Remove the eggs with a slotted spoon and run under cool water. Once cool, carefully peel the eggs. Pat dry and season with salt and pepper.
Slice the avocados in half horizontally. Pop out the seed. Remove enough avocado flesh so the egg fits where the pit was. Sandwich the egg between the halves so the egg is enclosed in the avocado. Carefully peel off the avocado skin.
Divide the sausage into two balls. Flatten one ball into an oval shape in the palm of your hand. Add the avocado to the center and shape the sausage evenly around it, making sure it completely covers the eggs.
Set up a breading station: add 3 beaten eggs to one dish, flour to a second dish, and panko breadcrumbs to a third. Season all three with salt and pepper. Whisk smoked paprika into the panko. Carefully roll the eggs through the flour, then eggs, then the panko, and then through the egg and panko again for a nice, thick coating. Refrigerate the eggs for 30 minutes to set for frying.
Fill a medium-sized heavy saucepan with 2 inches of oil and outfit with a deep-fry thermometer. Heat oil to 375 degrees. Fry the avocados for 5-6 minutes, until sausage is cooked through and golden and crisp. Drain on a tray lined with paper towels.
To make the chipotle mayo, blend all mayo ingredients in a bowl.
Slice open the avocado eggs and drizzle with the chipotle mayo.