There are dishes and meals that are closely associated with different times of the year. Spoon dishes in the cold months, barbecues in spring and deviled eggs in summer (although many people also prepare them at Christmas).
Stuffed with tuna, bonito, peppers, guacamole, prawns, with mayonnaise or tomato sauce, colored black and much more. Between these seven deviled egg recipes there is a choice and it is more than likely that you will find one to your liking and with the tricks to cook a perfect hard-boiled egg.
For all audiences, egg recipes can always be very interesting, as is the case with frittatas or omelettes, besides being very cheap and to be able to solve a first course, an appetizer or a main course.
Classic Deviled Eggs
Boil the eggs and peel them once cold. We open them in half and remove all the yolks, being careful not to break the whites. Put the yolks in a separate bowl, reserving one, the tuna very well drained, the chopped bell pepper, three tablespoons of mayonnaise and a pinch of salt. We mix everything very well with the help of a fork, at the same time that we press so that the ingredients dissolve a little. Fill each half of the egg with this mixture. Cover with a little mayonnaise and garnish with some strips of pepper and grated yolk. Store covered in the fridge until the right moment to consume. They are much richer if we make the mayonnaise ourselves.
Complete recipe Classic stuffed eggs.
Eggs stuffed with guacamole
Ingredients for four halves: 2 eggs, half an avocado, 2 teaspoons chopped fresh cilantro, salt and ground black pepper.
Elaboration: To start we boil two eggs (or the amount you want to make) in water for about 10 minutes. Remove them from the water and let cool. When they are very cold, peel them, cut them in two and remove the yolks. We reserve the whites that we will fill again. We put the egg yolks in a container to which we add the previously peeled, cut and mashed avocado. Finely chop the cilantro and add it to the avocado. Season with salt and pepper and mix very well until everything is perfectly integrated. At this point you can add some chopped chili if you want a spicy version of these eggs. With a spoon we fill each half egg with the guacamole that we have just prepared. When we finish filling all the eggs, we cover them with cellophane paper and put them in the fridge for about half an hour before serving.
Complete recipe Eggs stuffed with guacamole.
Black eggs stuffed with tuna, surimi and prawns
Ingredients for two units: 2 eggs at room temperature, 15 ml of white wine vinegar, 300 ml of Modena vinegar, 40 g of tuna in oil, 2 crab sticks or surimi, 4 boiled prawns, 20 g of mayonnaise, salt and chives to decorate.
Elaboration: Cook the eggs for 10-12 minutes in a saucepan with water, a pinch of salt and white wine vinegar. For a couple of minutes, we remove the eggs in the water, very carefully. With this we managed to center the yolk. We remove and refresh in cold water until completely cooled before peeling thoroughly, without leaving traces of the membrane that covers them. We put the eggs in a glass jar and add the Modena vinegar. We close and let it rest in the fridge for a minimum of 12 hours and a maximum of 24. During this time we turn them a couple of times, so that the color is uniform. Remove the eggs from the vinegar (which we can reuse) and rinse them well so that they are not vinegary. Cut the top of the eggs and remove the cooked yolk, reserving a little for decoration. We mix it with the tuna, well drained, the crab sticks or chopped surimi, the chopped prawns and the mayonnaise. Season to taste and introduce the mixture into a pastry bag. Fill the eggs and decorate with the grated reserved yolk and the chopped chives before serving.
Complete recipe Black eggs stuffed with tuna, surimi and prawns.
deviled eggs or deviled eggs
Ingredients for four people: 8 eggs, 6 tablespoons mayonnaise, 1.5 tablespoons Dijon mustard, chili hot sauce to taste, paprika to taste, chopped chives, salt and ground black pepper.
Elaboration: Prepare a bowl with water and some ice cubes. Next we cook the eggs for ten minutes and remove them from the heat, letting them rest for another five minutes in the water. Once the time has passed, we put them in the ice water so that the shell comes out perfectly. We remove the shell and cut them in half, removing the yolk. In a bowl, mash the cooked yolks with a fork and add the mustard, mayonnaise, and spicy chili sauce to your liking, and season with salt and pepper. Put the filling in a pastry bag with a curled nozzle, divide it among the boiled egg whites and sprinkle with paprika powder and chopped chives. Serve them cold.
Full recipe Deviled eggs or deviled eggs.
Gratin eggs with piquillo peppers and anchovies
Ingredients for 12 halves: 6 eggs, 2 piquillo peppers, 3 anchovies, 12 teaspoons of tomato sauce, 100 g of grated cheese and 20 g of butter.
Elaboration: We cook the eggs in water for 10 minutes from the start of the boil. We put them under cold water and peel them carefully so as not to break the white. Cut lengthwise when they are completely cold. Reserve the whites and remove the yolks to crush them together with the piquillo peppers, the small chopped anchovies and the butter. We have to obtain a homogeneous mass. Pour the mixture into a pastry bag and fill in the whites of the hard-boiled eggs. Spread a teaspoon of tomato sauce over each egg and sprinkle it with grated cheese. Gratinate for about 5 minutes and serve immediately.
Full recipe Gratin eggs with piquillo peppers and anchovies.
Eggs stuffed with bonito
Ingredients for 8-12 halves: 4-6 eggs, 1 medium potato, 2 cans of tuna in oil, 1 bell pepper, 10 green olives, 3 anchovies, 1/2 onion, 2 tablespoons of mayonnaise and salt.
Elaboration: We put the potato to boil, for about 20 minutes, in salted water. And we also cook the eggs, 10 minutes in salted water. Once the time for both is finished, we refresh them so that they do not continue cooking. On the other hand we chop all the ingredients and put them in a bowl. Also, add the egg yolks (which we will have cut in half to remove them previously) and the chopped potatoes. With a mixer we make a puree with all the ingredients and finally we add the mayonnaise. Let cool and then with a pastry bag and a curly nozzle fill the eggs.
Complete recipe Eggs stuffed with tuna.
Tristar EK-3076 – Egg cooker, for 7 eggs, stainless steel color
Eggs stuffed with cod pâté and peppers
Ingredients for eight halves: 4 hard-boiled eggs, 200 g of fresh or desalted cod, a small tin of roasted peppers, a tablespoon of yogurt or fresh cheese, salt, oil and pepper.
Elaboration: We start by crushing the cod along with the red peppers and a tablespoon of yogurt or fresh cheese. We also add to the mixture a splash of oil, a pinch of pepper and a little salt. Depending on whether we want a thicker or less texture, we add a little more yogurt or not. On the other hand, we remove the shells from the eggs, cut them in half lengthwise and carefully empty the yolks, which we will add to the pate, blending again. Now all that remains is to fill the halves of the eggs with the pâté, decorate and serve decorating with a little parsley or mint.
Complete recipe Eggs stuffed with cod pâté and peppers.
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