Spanish Deviled Eggs Food

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

SPANISH DEVILED EGGS

Spanish Deviled Eggs image

Provided by Claire Robinson

Categories appetizer

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Mash 6 hard-boiled egg yolks, 1 tablespoon dijon mustard, 1/2 teaspoon diced jarred piquillo peppers plus 1 tablespoon liquid from the jar, 1/8 teaspoon hot smoked paprika, 1 tablespoon hot water, and salt and pepper. Lay 1 strip serrano ham in each egg white, then top with the yolk mixture. Sprinkle with more paprika.

SPANISH-STYLE DEVILED EGGS (HUEVOS RELLENOS DE ATúN) RECIPE

Spanish-Style Deviled Eggs (Huevos Rellenos de Atún) Recipe image

Try this easy-to-make Spanish-style deviled eggs with tuna recipe that uses five basic ingredients and makes a wonderful appetizer.

Provided by Lisa & Tony Sierra

Categories Appetizer Lunch

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

12 large eggs (hard-boiled)
2 (6-ounce) cans tuna (packed in oil)
1/2 cup tomato sauce (homemade)
Salt and black pepper (to taste)
1/2 cup mayonnaise (homemade or purchased)
Garnish: sweet Spanish paprika
Garnish: fresh chives and cherry tomatoes

Steps:

First, boil the eggs in water until hard-boiled . After the eggs are hard-boiled, cool in cold water.
Peel carefully, and cut the eggs in half lengthwise. Carefully remove the yolks.
Place the cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites for later.
Drain the oil from the canned tuna and put the fish into another mixing bowl. Separate the tuna with a fork and add the tomato sauce. Stir to combine with the tuna.
Add half of the egg yolks to the bowl and mix to a paste. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Spoon this tuna mixture into the halved egg whites.
Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks to decorate your deviled eggs by sprinkling over the egg halves. Then sprinkle sweet Spanish paprika over the egg halves for decoration.
Optionally, you can garnish your tuna deviled eggs with chives and cherry tomatoes. Simply slice the cherry tomatoes into quarters, and place a piece on top of each deviled egg. Sprinkle chives on top of the serving dish.
Chill the deviled eggs and keep them refrigerated until you are ready to serve them.

Nutrition Facts : Calories 193 kcal, Carbohydrate 1 g, Cholesterol 195 mg, Fiber 0 g, Protein 15 g, SaturatedFat 3 g, Sodium 344 mg, Sugar 1 g, Fat 14 g, ServingSize 24 Pieces (12 Servings), UnsaturatedFat 0 g

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