Spanish deviled eggs
Votes: 1
Time: 15 min.
Complexity: easily
Complexity: easily
Recipe for deviled eggs with dry-cured ham and piquillo peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 hard-boiled eggs, cut in half lengthwise and remove the yolks
- 1 tbsp Dijon mustard
- 1/2 tsp diced marinated piquillo peppers, and 1 tbsp. of brine
- 1/8 tsp hot smoked paprika, plus more for sprinkling
- 1 tbsp. hot water
- Salt and freshly ground pepper
- Thinly sliced dry-cured ham "Jamon Serrano"
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Cooking the dish according to the recipe:
- Grind the yolks into a paste, add mustard, piquillo peppers with brine, hot paprika, 1 tbsp. hot water, salt and pepper to taste, and mix.
- Place a slice of ham in each egg, then fill with the yolk mixture. Sprinkle the Spanish deviled eggs with plenty of paprika. Serve as a side dish. snacks.
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