Red Deviled Eggs

Red Deviled Eggs
Makes 12
Prep 15 m
Cook 10 m



  1. 1 of 5 Place eggs in a lidded pot and cover with 1 inch of cold water; cover. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water; cool completely.
  2. 2 of 5 Meanwhile, cook diced chorizo in a skillet over medium heat for 7 minutes, until barely crisp. Set aside to cool slightly.
  3. 3 of 5 Peel eggs; discard shells. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut-side up on a large platter.
  4. 4 of 5 Using the back of a fork, break up yolks in bowl. Transfer cooked chorizo and any of its fat to bowl, along with tomato paste, mustard, sour cream, mayonnaise, cayenne and salt. Mix until smooth.
  5. 5 of 5 Spoon some of the yolk mixture into each egg white half. Garnish with a pinch of paprika.
Nutrition Information for Red Deviled Eggs
Servings Per Recipe: 12
Per Serving: 147 kcal cal., 0 g fiber, 1 g carb., 9 g pro., 225 mg chol., 11 g Fat, total, 4 g sat. fat, 358 mg sodium