For other deviled egg recipes, check out these lazy deviled eggs and deviled eggs with bacon recipes! The original recipe came from an old cookbook called Cooking for Two, which was clearly written for the newly married woman who had to learn to do her female duties and cook for her husband – haha. It became a birthday tradition and a recipe we cooked for our mom every year for her birthday. There was nothing Spanish about the original recipe, which is why we’ve added some Spanish flavors to the mix – capers/ olives/ smoked paprika. While it’s not an authentic Spanish recipe, it is very delicious!
Eggs: You can’t have deviled eggs without the eggs! Olive oil: Sauté the onion with a hint of Mediterranean. Capers: Adds a delicious burst of tang and zest. Mayonnaise: Makes the yolk mixture creamy. Dijon mustard: Adds a little zing! White vinegar: For a little acidity to balance the mayonnaise. From the spice rack: Sea salt, black pepper, and cayenne. For the sauce: Minced onion, garlic, tomato paste, can of diced tomatoes, red wine, black olives, balsamic vinegar, honey, smoked paprika and optional parmesan cheese. Toppings: Yogurt, green onions, black pepper, and smoked paprika.
If you’re making a brunch feast (think of it like breakfast tapas!) then serve beside some Spanish breakfast potatoes, homemade sausages, and a breakfast salad. Enjoy!
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