Romesco Devilled Eggs
Servings
6
Servings
6
Ingredients
  • 3 organic eggs
  • 1/4cup whole blanched hazelnuts
  • 2 piquillo peppersdivided
  • 2Tbsp extra-virgin olive oil
  • 1 garlic clovepeeled
  • 1/2tsp sherry vinegar
  • 1/2tsp hot smoked paprika
  • 1/4tsp salt
  • 18 capersdrained and patted dry, for garnish
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.