Chorizo Egg Cups

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
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Add a little spice to your egg salad with these tasty little tortilla cups! Fresh chorizo is a wonderfully spicy sausage-you could substitute finely chopped dried chorizo, if you really need to. It has a lot more kick than the fresh so you may want to dial back on the abodo sauce. Tucked into crunchy tortilla scoops and placed in an appetizer spread, they'd be a great addition to your holiday table. This is a recipe that you can't make ahead, other than boiling the eggs and frying up the sausage. Assemble right before serving.

Add a little spice to your egg salad


2 Tbsp Greek yogurt

1 Tbsp Miracle Whip

salt to taste

1 tsp lemon juice

1/2-1 tsp abodo sauce (the sauce in a can of chipolte chiles)

2 Tbsp minced red pepper

1 green onion, minced

1 fresh chorizo sausage, crumbled and browned

3 eggs, hard boiled

1 chorizo sausage, cooked and crumbled

12 Tostidos scoops



1. In a large bowl, mix together the eggs, sausage, green onion, chopped sweet pepper and parsley. Set aside.

2. In a small bowl, mix together mayonnaise, Greek yogurt, abodo sauce, lemon juice, salt and pepper.

3. Gently fold the dressing into the egg salad, mixing well to coat. You may not need all the dressing, it's really up to you.

4. Spoon the egg salad into the tortilla cups and serve immediately!