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Mediterranean Devilled Eggs

This recipe for Mediterranean Devilled Eggs has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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!

Ingredients for Mediterranean Devilled Eggs

6 Large eggs
Capers (optional)
12 Anchovy fillets
Juice of ½ a lemon
3 Tablespoons mayonnaise
1 Tablespoon English mustard
Ground pepper to taste

How to make Mediterranean Devilled Eggs

  • Boil the eggs for 8 - 10 minutes.
  • Let the eggs cool then peel, slice in half lengthways - remove the yolks and place into a small mixing bowl.
  • Arrange the egg whites on a large server/cazuela.
  • To prepare the filling add the mayonnaise, mustard, capers, pepper and lemon juice to the egg yolks and mix.
  • Fill the white halves with the mix and place one anchovy fillet over each half.
  • Garnish with parsley.

Mediterranean Devilled Eggs

Orce Serrano Hams

Published with permission of Orce Serrano Hams