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5.0 from 75 votes

Spanish Deviled Eggs Recipe

Bold, Mediterranean flavors meld together right in time for brunch, with this Spanish deviled eggs recipe. Creamy yolks are mixed with the zing of capers and dijon mustard, then float on a delicious savory and rich tomato sauce that's spiked with olives, honey, yogurt, and spices.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 servings
Calories: 179 kcal
Course: Breakfast
Cuisine: Spanish

Ingredients

The Deviled Eggs
  • 5 large eggs
  • 2 tablespoons olive oil
  • 2 tablespoons capers dried with paper towel
  • 2 tablespoons mayonnaise
  • 1 teaspoon EACH: dijon mustard and white vinegar
  • 1 pinch EACH: sea salt, pepper, and cayenne
The Tomato Sauce
  • ¼ cup minced onion
  • 1 clove garlic minced
  • 2 tablespoons tomato paste
  • 28 ounce can diced tomatoes
  • ¼ cup EACH: red wine and chopped black olives
  • 1 teaspoon EACH: balsamic vinegar, honey, and smoked paprika
  • ½ teaspoon EACH: sea salt and black pepper
  • Optional: parmesan cheese
  • Yogurt, green onions, black pepper, and smoked paprika to serve

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a dollop of yogurt, some green onions, black pepper, smoked paprika, and the remaining fried capers.

Notes

  • This recipe can be made ahead then assembled just before baking. Make the tomato sauce and store in a covered container in your fridge. Make the deviled eggs but keep the whites and yolks separate until no more than four hours before you plan on serving them.

Nutrition Information

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 Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 465mg (155%) Sodium 178mg (7%) Potassium 173mg (5%) Sugar 0.5g (1%) Vitamin A 675IU (14%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 179

% 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.