Slice each egg in half lengthwise and scoop out the yolks into a fine mesh strainer placed over a large bowl.

Use a spoon to press the yolks through the strainer into the bowl. Lift the strainer and scrape off any yolk that might still be hanging.

Add the crema mexicana, pepperoncini juice, mole coloradito and salt and pepper to your yolks. Whisk thorougly combine. Transfer the mixture to a large zip top or piping bag.

If you have frosting tips, go ahead and use those for a cleaner pipe, otherwise snip off the end of the ziploc bag to pipe.

Pipe the mixture evenly between the 16 halves, and garnish with a few chorizo crumbles and chives.