Romesco Devilled Eggs

For these classic hors d’oeuvres, blend hardboiled egg yolks with the traditional ingredients of a romesco sauce: piquillo peppers, sherry vinegar, and hazelnuts. The result is a mild and creamy two-bite wonder with just a hint of smoky spice. They make a perfect brunch appetizer or light snack to keep Mom going. Make them pretty by piling the filling high and garnishing with piquillo pepper slices, hazelnuts, and capers. Deliver them to her while she reads her favorite book.

This recipe originally appeared on alive.com as “Romesco Devilled Eggs.”

Romesco Devilled Eggs

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Servings

6

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Ingredients

• 3 organic eggs
• 1/4 cup whole blanched hazelnuts
• 2 piquillo peppers divided
• 2 Tbsp extra-virgin olive oil
• 1 garlic clove peeled
• 1/2 tsp sherry vinegar
• 1/2 tsp hot smoked paprika
• 1/4 tsp salt
• 18 capers drained and patted dry, for garnish

Ingredients 3 organic eggs 1/4 cup whole blanched hazelnuts 2 piquillo peppers divided 2 Tbsp extra-virgin olive oil 1 garlic clove peeled 1/2 tsp sherry vinegar 1/2 tsp hot smoked paprika 1/4 tsp salt 18 capers drained and patted dry, for garnish

Servings 6 Print Recipe

Instructions

1. In medium saucepan with lid, cover eggs with cold water. Add lid and heat on high to bring to boil. Once water boils, remove from heat, keep covered, and set timer for 15 minutes. Just before timer finishes, fill a bowl with cold water and ice and set aside. When timer goes off, use slotted spoon to remove eggs from saucepan and plunge into ice water. Allow eggs to rest in water until completely cool, about 15 to 20 minutes.
2. While eggs are cooling, add hazelnuts to bowl of food processor and blitz to a fine crumb. Remove 1 Tbsp and reserve for garnish.
3. Cut eggs lengthwise (see tip), set aside whites and add yolks to hazelnuts in food processor with 1 piquillo pepper, olive oil, garlic clove, sherry vinegar, paprika, and salt. Blend to a fine paste.
4. Scoop mixture into egg whites using a small cookie scoop, or by placing mixture into piping bag and piping into whites. Cut fine strips of remaining piquillo pepper and use as garnish. Make a small circle with a strip of pepper, place on top of each egg, adding 3 capers to the center of the circle. Sprinkle with remaining hazelnut crumbs.