Devilled Eggs

A common holiday or party food, devilled eggs, or eggs mimosa as they are known in France, are a great choice as an aperetivo or as a side dish. Traditionally filled with egg yolks mixed with mayonnaise and mustard, this was where the name ‘devilled’ came from as it was a term commonly used when talking about spicy or zesty food, such as eggs prepared with mustard. Popular in many European countries, all sorts of mixtures and fillings are now used. In this recipe we’ve chosen three different fillings – a piquillo pepper salsa, an avocado salsa and a pesto.

Devilled Eggs

• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 minutes
• Cuisine: Tapas

Ingredients

Scale 1x2x3x

• 6 hardboiled eggs
• salt and pepper to taste

Piquillo Salsa

• 50g piquillo peppers
• 1 tbsp mayonnaise
• 80g tuna (tin)
• 1 tsp olive oil
• 3 egg yolks (boiled)

Avocado Salsa

• 1 ripe avocado
• 1/2 red onion
• 1 tsp orange olive oil, or olive oil
• 5 cherry tomatoes chopped

Pesto

• 20 basil leaves
• 20g pine nuts
• 3 egg yolks (boiled)
• 1 tbsp mayonnaise
• 1 tsp orange olive oil, or olive oil

Instructions

1. De-shell your hard-boiled eggs and then cut them each in half and remove the yolks. Put the yolks to one-side as you’ll be using them to make your fillings.
2. For the piquillo pepper salsa, put all the ingredients in a blender or food processor and blend until smooth. Set to one side.
3. For the avocado salsa, place the avocado, onion and olive oil in a blender or food processor and blend until smooth. Mix with the chopped cherry tomatoes and set to one side.
4. For the pesto, place all the ingredients in a blender or food processor and blend until smooth and set to one side.
5. Now take you egg halves and your three salsas and fill each half with a different salsa, 4 egg halves per salsa. Add salt and pepper to taste and serve.