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Variation on Deviled Eggs has Spanish Twist

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This is a dish for the devoted lover of deviled eggs — one who doesn’t mind trying something a little different.

Deviled eggs are one of those must-have party and holiday treats for many of us. Whether it’s church dinners, pot lucks, neighborhood parties — someone is usually asked to bring their deviled eggs.

This recipe is different from most. For one thing, it is richer. For another, it is a recipe for stuffed eggs, and adds canned white albacore tuna to the filling of hard-boiled egg yolks and some of the whites.

Spanish stuffed eggs croppedI learned to make this from a friend from Spain, who also passed along her paella techniques and other dishes from Spain that she’d adapted for vegetarians (those who eat fish and eggs now and then.) I am in her debt for these wonderful recipes.

For these Spanish-Style Stuffed Eggs, the eggs are boiled, cooled, cut in half and the yolks separated from the whites. So far, it’s like deviled eggs. But these eggs are filled with a tuna-egg mixture, then the halves are put back together and placed in a deviled egg plate.

The final touch is what puts these eggs over the top for richness. That is the homemade mayonnaise, or in this case, an adaptation of chef John Besh’s Poached Egg Dressing that we featured here recently as a topping for cooked white asparagus.

This dressing makes a beautiful, smooth sauce using 3-minute poached eggs. You use it to pour over the eggs, keeping it just thick enough to pour but not to be runny — you just want to mask the eggs with the sauce. All of this means that you’ll need a serving spoon and a plate and fork to eat them with. But, while it isn’t finger food, it is a delicious variation to try.

Spanish-Style Stuffed Eggs

13 eggs, hard boiled, cooled and peeled, yolks separated from whites
2 tablespoons mayonnaise (jarred is fine)
1 1/2  teaspoons Dijon mustard
6 drops Tabasco sauce
Several drops Worcestershire sauce
1 tablespoon very finely chopped onion
1 can white albacore tune, very well-drained, and shredded, leaving no large chunks
1 tablespoon finely chopped fresh parsley


2 eggs, 3 if they’re small, at room temperature
1 tablespoon olive oil plus 1/3 cup olive oil for blending in the sauce
1/2 small clove garlic, finely chopped
1 small shallot, chopped
1/2 cup dry white wine (sauvignon blanc, dry riesling, unoaked chardonnay)
Juice from 1/2 a lemon, seeded
Pinch dry mustard
1/2 cup olive oil
1/2 small bunch fresh chives, snipped
Pimenton (Spanish smoked paprika) for garnish
Salt, to taste
Pinch ground white pepper

For the Stuffed Eggs

Take the yolks from the hard-boiled eggs and 1 whole egg. Sieve them through a mesh sieve, then add the mayonnaise, mustard, Tabasco, Worcestershire, finely chopped onion, finely shredded tuna, parsley and salt and a little white pepper to taste.  Blend well, adding a little more mayonnaise if you think it needs it.

For the Poached Egg Dressing (Adapted from recipe by John Besh)

Bring the eggs to a simmer in a small pot of water. Remove the pot from the heat and cover. Let sit for about 3 minutes, allowing the eggs to slowly cook. Drain and cover with cool water.

To a small saute pan, put the 1 tablespoons olive oil, garlic and shallots and let cook over slow heat until translucent. Add the wine, lemon juice and dry mustard and turn the heat up a little and simmer until it’s reduced to about 1/4 cup.  Add pinch of salt. Cool for a minute or so, then add this mixture to the blender with the eggs. With the blender running on a medium “blend” setting, pulse the eggs and the cooked shallot mixture a couple of times to blend, then, slowly start adding the olive oil, in a thin stream, so that is becomes fully incorporated and the dressing is creamy and pale yellow. Scrape the dressing into a small bowl, add a pinch of salt and taste for seasoning.

To assemble: Stuff each half of a cooked egg white with the stuffing and then place the two halves together. Be generous. Put each egg in the deviled egg dish. When you have a dozen stuffed eggs and are ready to serve, spoon or pour the dressing over the eggs. If it is very thick, you can add, tablespoon by tablespoon, warm water to thin it a little. You want it to flow over the eggs and mask them, without being runny. If you have leftover dressing, you can pour it into the middle of the plate, if there is an empty circle. When I make these for a fair-sized gathering, I usually make 15 eggs, and put the three “extras” in the middle.

Garnish with chopped fresh chives and a light sprinkling of paprika or Spanish pimentón.

Makes 12 appetizer servings

From Bonnie Walker


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