Mediterranean Devilled Eggs
recipe for Mediterranean Devilled Eggs has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This recipe for Mediterranean "Devilled Eggs"
came to us from a local tapas bar in Orce village. As
a plate of tapas the eggs are just the perfect size
and the flavour of the mustard, anchovies and lemon
are a real taste of Spain. Easy to make, quick and packed
full of the Med!
for Mediterranean Devilled Eggs
6 Large eggs
Juice of ½ a lemon
3 Tablespoons mayonnaise
1 Tablespoon English mustard
Ground pepper to taste
to make Mediterranean Devilled Eggs
the eggs for 8 - 10 minutes.
the eggs cool then peel, slice in half lengthways
- remove the yolks and place into a small mixing bowl.
the egg whites on a large server/cazuela.
prepare the filling add the mayonnaise, mustard, capers,
pepper and lemon juice to the egg yolks and mix.
the white halves with the mix and place one anchovy
fillet over each half.
with permission of Orce