Spanish Style Deviled Eggs

Comfort food is always in style, and few foods are simpler, more versatile and ready to party than a classic Deviled Egg. Whether using up Easter eggs in your refrigerator, whipping up a nibble for a last minute guest or just because, the combo of rich egg yolk and punchy seasoning makes even the ordinary an occasion. Here we have taken a Spanish turn with Pimentón and Jamón but you could just as easily swap the mustard and paprika sprinkling for wasabi and togarashi for a Japanese twist, change the shallots for spring onions, mayo for yogurt, top with lemon zest or crunchy bread crumbs … possibilities are as limitless as your pantry.

Deviled Eggs 1.jpg

Pairing Notes:

Our Spanish twist on the notoriously rich Deviled Egg begs for a Cava. The classic Spanish sparkling has the body to stand up to the decadent flavours yet with crisp bubbles to cleanse the palate. A Chardonnay, Grenache blanc or lighter bodied Pinot would also do the trick.  

Time: 30 minutes

Yield: 12 pieces

6 eggs

25 grams thinly sliced Serrano Jamón

3 T. mayonnaise

1 T. grainy mustard

1 T. finely minced shallot

½ tsp. Pimentón (Spanish smoked paprika) plus extra for dusting

Salt

Pepper

Chives

  1.  Place eggs in a pot and fill with water to cover. Bring water to a boil and reduce to a gentle boil, cooking for 10 minutes. Immediately transfer eggs with a slotted spoon into an ice bath until cool enough to touch.

  2. Add jamón to a small frying pan over medium-high heat. Cook until crispy. Transfer to a towel to drain any excess fat. When cool, break into small pieces about 3 cm in length. These will serve as garnish when assembling.

  3. When eggs are cool, peel and discard shells. Slice eggs in half lengthwise and transfer yolks to a small bowl.

  4. Mash yolks with the back of a fork until smooth or broken up into grain-sized pieces. Mix in mayonnaise, mustard, minced shallot, pimentón and salt and pepper to taste.

  5. At this point you can fill immediately, or refrigerate elements separately until ready to serve. To serve, arrange whites on a platter. Spoon filling into a piping bag or into a plastic bag, cutting off 1 cm at the corner to make a piping device (you can also spoon the filling into the white if you feel more free form). Pipe yolk mixture into each white forming a sizeable mound over the top.

  6. To finish, place one jamón segment in each egg. Sprinkle over chives and pimentón for a colorful finish.

    Note: if you are worried about the eggs slipping around on the serving platter, pipe a dot of the yolk filling onto the plate first, before placing the egg half on top. This should keep it “glued” in place.

RecipesAmy Powell