Make it a tapas night with these Spanish-style deviled eggs. Las Hermanas Pimentón de La Vera DOP adds a nuanced smokiness that pairs beautifully with the richness of the eggs and the delicate brininess of Conservas Ortiz Bonito del Norte Tuna. Garnish with Spanish anchovies or organic piparra peppers for a true tapas experience.
Recipe, food styling and photography by Asha Loupy
6 large eggs, at room temperature
5 tablespoons good-quality mayonnaise
1/2 teaspoon Agustí Torelló Mata Dry Cava Vinegar
3/4 teaspoon Las Hermanas Pimentón de La Vera DOP
One 4-ounce tin Bonito del Norte Tuna from Conservas Ortiz, lightly drained
Anchovy Fillets in Olive Oil from Conservas Ortiz, drained and cut in half crosswise, for garnish (optional)
Piparra Peppers from Matiz España, for garnish (optional)
Bring a large pot of water to a boil over high heat. Gently lower the eggs into the boiling water, reduce the heat to medium and boil for 11 minutes.
While the eggs are cooking, prepare an ice bath. Fill a large bowl with ice and add just enough water to cover the ice. When the eggs are cooked, drain and transfer them immediately to the ice bath. Let sit in the ice bath for 15 minutes (this will make them easier to peel).
Peel the eggs, discarding the shells, and cut them in half lengthwise. Remove the yolks, reserving the whites, and put them in a medium bowl. Using a fork, mash the egg yolks. Add the mayonnaise, cava vinegar and smoked paprika and continue to mash until smooth. Add the tuna to the egg yolk mixture and fold to combine, making sure to leave some big pieces of tuna.Â
Spoon the egg and tuna mixture back into the reserved egg whites. Transfer the filled eggs to a platter and garnish with anchovy fillets or piparra peppers, if desired.
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