Spanish Deviled Eggs
For 20
2 dozen large eggs
½ cup mayonnaise
2 tablespoon sweet pickle relish
1 ½ teaspoon mustard
Pimenton ahumado, smoked Spanish paprika
Caper berries, cut in half, for garnish
My Spanish take on a classic American staple. If I have the time and I am thinking
ahead I try to boil my eggs when they are at room temperature. Seems to make
them easier to peel. Place eggs in a medium sized pot, cover with water and bring
to a boil. Boil for eggs for 12 minutes, drain, allow to cool, and peel. Slice eggs in
half and take out the yolk. Mash yolks with a fork. In a separate small bowl mix
the mayo, sweet relish and mustard together. Add to mashed yolks and mix well.
For this step I add ¾ of the mayonnaise mixture first, mix, and check for a “not too
thick or not no too runny consistency” rather than adding the all at once. Some
large eggs differ in size from one farm to the other. Season with salt and pepper.
Pipe yolk mixture into egg whites. Place on a nice platter, sprinkle with smoky
Spanish paprika and garnish with caper berries.
For 20
2 dozen large eggs
½ cup mayonnaise
2 tablespoon sweet pickle relish
1 ½ teaspoon mustard
Pimenton ahumado, smoked Spanish paprika
Caper berries, cut in half, for garnish
My Spanish take on a classic American staple. If I have the time and I am thinking
ahead I try to boil my eggs when they are at room temperature. Seems to make
them easier to peel. Place eggs in a medium sized pot, cover with water and bring
to a boil. Boil for eggs for 12 minutes, drain, allow to cool, and peel. Slice eggs in
half and take out the yolk. Mash yolks with a fork. In a separate small bowl mix
the mayo, sweet relish and mustard together. Add to mashed yolks and mix well.
For this step I add ¾ of the mayonnaise mixture first, mix, and check for a “not too
thick or not no too runny consistency” rather than adding the all at once. Some
large eggs differ in size from one farm to the other. Season with salt and pepper.
Pipe yolk mixture into egg whites. Place on a nice platter, sprinkle with smoky
Spanish paprika and garnish with caper berries.