Spanish Deviled Eggs Recipe
User Reviews
5
Spanish Deviled Eggs Recipe
Description
In this recipe, eggs are boiled to a firm yolk and peeled, then combined with olive oil, crisped capers, mayonnaise, Dijon mustard, vinegar, and spices to form a smooth filling. Separately, a tomato sauce is prepared by sautéing onions and garlic, caramelizing tomato paste, and simmering diced tomatoes with red wine, olives, balsamic vinegar, honey, smoked paprika, and seasonings to develop a balanced, complex sauce. The components can be prepared in advance and combined before serving.
The deviled eggs offer a creamy, rich filling with briny capers giving texture and flavor, while the tomato sauce adds sharp acidity, sweetness, and umami depth, accented by smoky and peppery undertones. Together, they create a distinctive dish with layered flavors suitable as an appetizer or tapas-style dish. Components can be made ahead and stored refrigerated, with assembly close to serving time to maintain freshness.
Ingredients
The Deviled Eggs
- 5 large egg
- 2 tablespoons olive oil
- 2 tablespoons capers dried with paper towel
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch cayenne powder
The Tomato Sauce
- ¼ cup onion minced
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 28 ounce diced tomatoes canned
- ¼ cup red wine chopped olives
- ¼ cup black olives chopped olives
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Parmesan Cheese optional
- yogurt to serve
- green onion
- black pepper
- smoked paprika
Instructions
- Fill a medium-sized pot half full with water and bring it to a boil over high heat. Gentle slip the eggs into the water using a slotted spoon. Let them boil for 12 minutes then remove them from the pot and put them in a bowl of ice water. When they are cool enough to touch, peel the eggs then run them under water to remove any bits of shell.
- While the eggs are cooking, prepare the rest of the meal. Add the olive oil to the bottom of a medium-sized frying pan over medium-high heat. When the oil is hot, add the capers and let them cook for 2 minutes, until they are crispy. Remove the capers from the pan with a slotted spoon and place them on a piece of paper towel.
- Add the onion to the pan you used to cook the capers and saute on medium-high until it begins to soften and turn light brown, about 3 minutes. Add the garlic and tomato paste and cook until the tomato paste begins to caramelize, about 3 minutes. Add the diced tomatoes, red wine, black olives, balsamic, honey, smoked paprika, salt, and pepper to the pan and bring it to a boil. Let it boil rapidly, stirring occasionally, until it thickens, about 10 minutes.
- Cut the eggs in half lengthwise, scoop out the yolks, and place them in a medium-sized bowl. Take the two least pretty egg whites, chop them fine, then add them to the bowl with the yolks. Add the mayonnaise, dijon mustard, white vinegar, salt, pepper, and cayenne and mix until well combined. Add half of the fried capers and stir through. Fill the egg whites with the egg yolks.
- Preheat our oven to 425 degrees Fahrenheit. Divide the tomato sauce between 2 ovenproof dishes. Top each with 4 deviled eggs and, if you're using, a sprinkle of parmesan cheese. Place them on a baking sheet (to make it easier to move them) and bake in the oven for 10 minutes.
- Serve with a dollop of yogurt, some green onions, black pepper, smoked paprika, and the remaining fried capers.
Notes
- Prepare the tomato sauce and store it covered in the refrigerator ahead of time to deepen flavors.
- Keep egg whites and yolks separate until no more than four hours before serving to preserve texture.
- Capers are cooked until crispy to add texture and enhance flavor in the egg filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 179kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 465mg | 155% |
| Sodium | 178mg | 7% |
| Potassium | 173mg | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 675IU | 14% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
