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 piparra peppers for a true tapas experience and add a splash of brine for an extra punch.
Recipe by Asha Loupy
6 large eggs, at room temperature
5 tablespoons good-quality mayonnaise
1 teaspoon Espelt Moscatell Vinegar
1 teaspoon Las Hermanas Pimentón de La Vera DOP
One 4-ounce tin Bonito del Norte Tuna from Conservas Ortiz, lightly drained
Salt to taste
3 finely chopped Piparra Peppers from Matiz España, plus more 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 9 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 and cut them in half lengthwise. Remove the yolks and put them in a medium bowl, reserve the egg whites. Using a fork, mash the egg yolks. Add the mayonnaise, vinegar, salt and smoked paprika and continue to mash until smooth. Add the tuna and chopped peppers to the egg yolk mixture and fold to combine.
Spoon the egg and tuna mixture back into the reserved egg whites. Transfer the filled eggs to a platter and garnish with piparra peppers or a sprinkle of paprika, if desired.
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