Claire Robinson's Super Simple Appetizers
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Claire Robinson's Super Simple Appetizers


Spanish Deviled Eggs

Spanish Deviled Eggs

Spicy smoked paprika and piquillo peppers add heat and a sweet vinegary bite while the Serrano ham gives the eggs a nice meaty, smoky finish. Look for canned piquillo peppers in brine in the olive-pickle section of the market or use Peppadew peppers.


12 large eggs

2 tbsp Dijon mustard

1 tsp diced pickled piquillo peppers plus 2 tbsp liquid from the jar

1/4 tsp spicy Spanish smoked paprika plus more for garnish

2 tbsp hot water, or as needed

Kosher salt and ground black pepper

4 paper-thin slices Serrano ham, cut into 24 half-inch-wide strips


1. Put the eggs in a saucepan and cover with cold water. Bring to a boil and then turn off heat and cover. Let stand 10 minutes. Immediately run cold water over the eggs until completely cooled. Peel the eggs, halve them lengthwise and transfer the yolks to a small bowl. Add the mustard, diced pepper, pickling liquid, paprika and water and mash with a fork until smooth. Add more water until the yolk mixture is moist; season with salt and pepper and mix well.

2. Transfer the egg white halves to a platter. Lay a strip of Serrano ham into the indentation of each half and then fill the cavities with the yolk mixture. Sprinkle some paprika over the eggs to garnish and serve immediately. Serves 12.

What to toss in if you have it: Finely mince a shallot and add it to the mashed yolks for a little onion flavor. For super-rich deviled eggs, add about 2 oz of cream cheese to the filling until well combined.