Place eggs in a large pot, add vinegar, and cover with water.

Bring to a boil, then cover and remove from heat.

Let stand covered for 13 minutes.

Prepare an ice bath with water and ice.

Cook chorizo in a skillet over medium heat for about 5 minutes, until cooked.

Remove chorizo and place on a paper towel to drain excess grease.

Transfer eggs from the hot water to the ice bath to cool quickly.

Gently crack the eggshells and peel them off.

Slice eggs in half lengthwise.

Separate egg yolks and place them in a bowl; arrange the egg whites on a plate.

Add mustard, mayonnaise, hot sauce, and pepper to the bowl of yolks.

Mix until smooth.

Fold in half of the cooked chorizo and all of the blue cheese.

Transfer the mixture to a Ziploc bag, cut a corner, and pipe it into the egg whites.

Fill each egg white, slightly overfilling.

Top with the remaining chorizo pieces.

Serve and enjoy.