Spanish-Style Deviled Eggs
Hard-boiled eggs filled with a creamy mayo and caper mixture, rimmed in smoked paprika, and topped with a green olive and basil. An elegant, flavorful twist on classic deviled eggs.
Equipment
- 1 | Saucepan | for boiling eggs
- 1 | Mixing bowl |
- 1 | Fork | for mashing
- 1 | Small plate | for paprika
- 1 | Piping bag or spoon | for filling
Ingredients
- 6 | large | eggs |
- 3 | tablespoons | mayonnaise |
- 1 | tablespoon | capers | drained
- 1 | teaspoon | smoked paprika |
- 6 | | green olives | preferably stuffed
- 1 | | fresh basil leaves | for garnish
Instructions
- Hard-boil the eggs for 12 minutes, then cool in an ice bath.
- Peel the eggs and slice each one in half lengthwise.
- Remove yolks to a bowl and mash with mayonnaise and capers until creamy.
- Dip the cut edge of each egg white into smoked paprika.
- Pipe or spoon the filling into the prepared whites.
- Top each egg with one green olive and a small basil leaf.
- Arrange on a platter and chill until serving.
- Serve cold.
- Tip: Dip the rims lightly for a clean, even paprika border.
Notes
Prepare up to one day ahead and garnish just before serving.
Store covered in the refrigerator.
Use smoked paprika for the best flavor and color.
Adjust mayonnaise for a thicker or looser filling.
Store covered in the refrigerator.
Use smoked paprika for the best flavor and color.
Adjust mayonnaise for a thicker or looser filling.