| Deviled Eggs, Latino Style |
| Food & Living - Recipes |
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Written by Rosa Alonso
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We've all enjoyed deviled eggs at one time or another, but this Latino version, replete with the staples of colorful and tasty Spanish cooking - sweet roasted red peppers or pimentos (known as 'pimientos morrones' in Latin countries) and olives - is sure to be the talk of your next gathering. Mild or spicy, this is my favorite deviled eggs recipe (and it makes a terrific egg salad, too!) INGREDIENTS: - 6 hard boiled eggs - 2 tablespoons minced sweet roasted peppers (pimento peppers), Goya has excellent ones - 2 teaspoons Goya or similar olives, minced - 2 tablespoons mayonnaise - 1/2 tablespoon white vinegar - 1 teaspoon yellow mustard (more of less to taste, if more than reduce white vinegar) - Salt, sweet paprika, black pepper, olives and pimento mix over eggs to taste PREPARATION: - Boil eggs in a saucepan with water to cover. Boil for about 15 minutes. - Remove the pan from the stove, drain the hot water and run cold water on the eggs. Let sit in cold water for about 5 minutes. Crack and peel under cold water. - Slice eggs in half lengthwise and remove yolks. Place egg whites on a serving dish and egg yolks in a mixing bowl. - Mash egg yolks and add minced sweet peppers and olives, mayonnaise, vinegar, mustard and salt (lightly salt, since olives are already salty), paprika, and pepper to taste. Mix thoroughly. - Spoon mixture into egg whites. - Top with paprika and minced peppers and olives as garnish. - For spicy eggs, I add cayenne pepper or, even better, spicy paprika to the mixture. iBuen provecho! For more delicious recipes, check out our Recipe Channel right here on My Latino Voice |
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