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Ingredients

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Directions

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  • 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.

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  • Meanwhile, cook diced chorizo in a skillet over medium heat for 7 minutes, until barely crisp. Set aside to cool slightly.

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  • Peel eggs; discard shells. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut-side up on a large platter.

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  • 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.

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  • Spoon some of the yolk mixture into each egg white half. Garnish with a pinch of paprika.

Nutrition Facts

147 calories; 11 g total fat; 4 g saturated fat; 225 mg cholesterol; 358 mg sodium. 1 g carbohydrates; 0 g fiber; 9 g protein;

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