Deviled eggs

Deviled eggs

Deviled eggs are ideal as an appetizer in summer, always accompanied by mayonnaise based on Extra Virgin Olive Oil Peña de Baena.

1. In a deep saucepan, cook the eggs for about 15 minutes. Remove the peel and set aside until cool.
2. Make a mayonnaise using, in this case, in addition to extra virgin olive oil Peña de Baena, the one that comes with the can of tuna.
3. Cut the eggs in half lengthwise and carefully remove the yolk from each egg so that the cooked white does not lose its shape.
4. Put all but one of the cooked egg yolks in a bowl, add the shredded and drained tuna and the julienned capers. Salt the mixture and dissolve with a couple of tablespoons of fried tomato and one tablespoon of mustard.
5. Fill the egg left in the cooked egg whites with this mixture.
6. Place the deviled eggs upside down on a platter and cover with the mayonnaise.
7. Serve with grated cooked yolk, chopped parsley, and some capers. Serve chilled.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5