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Serves: 6-8
This is a perfect recipe for a picnic with friends or to bring to an Easter party! Give your grandmother's recipe a Spanish flair! You can get Pimenton de la Vera (Smoked Spanish Paprika) at our tasting room in Liz's Kitchen! This recipe is great with Bokisch Rosado, Garnacha Blanca and Albarino! Salut!
Ingredients
- 8 Hard Boiled Eggs
- ½ cup Mayonnaise
- 12-16 Spanish Pimento Stuffed Olives (chopped)
- 1 tsp Smoked Spanish Paprika (Pimenton de la Vera)
- 1 tsp Dijon Mustard
- 2-3 slices Prosciutto (fried for garnish)
- 1-2 roasted red bell peppers (drained and sliced thin for garnish)
- Chives for garnish
Instructions
- Boil your eggs and let cool. (See my notes below for a special tip from a friend!)
- Fry the prosciutto slices until crispy. (Set aside.)
- Slice the eggs in half horizontally and separate the egg yolk into a bowl.
- Mash the yolks with a fork or push through a sieve to keep fluffy.
- Mix together with the mayonnaise, mustard, chopped olives and smoked paprika.
- Spoon the yolk mixture into the egg whites. (It can be messy! Sometimes it's easier to pipe the filling).
- Garnish with a piece of crispy prosciutto, sliced red bell peppers and chopped chives. Sprinkle with smoked paprika.
Notes
Our friends, Jessica and Cy, own our neighborhood bar, The Know Place, in Victor, and make amazing breakfast Bloody Mary's on Sundays with a hard boiled egg and bacon! Here are their tips for a perfect boiled egg. Cover with 2 inches cold water. Add 1Tbsp of vegetable oil and 2 tsp baking soda. Bring to a boil and then turn off the heat. Cover with a lid and let sit 10 minutes. Drain and run under cold water. Peel when cool under running cold water. Cheers!
Markus and Liz with Meme Castella Bel enjoying a Bloody Mary @KnowPlace in Victor.
Oh my gosh! These are so yummy! I could eat the whole plate myself!
Another tried and true method of boiling eggs, thanks to Markus’s mom, Pili! It turns black as they boil so you know what point the eggs are at!
