Spain GP 2020: Spanish Deviled Eggs

I made a few quick and easy, but delicious tapas for the race this year. One of my favorite quick appetizers is jarred sweet cherry peppers stuffed with goat cheese, they are tangy and creamy and a perfect one bite appetizer. Along with some olives and a chopped pepper + olive spread to eat on fresh baguettes, we had a nice little set of tapas. I’m sharing a simple Spanish Deviled Egg recipe with you that gets it punch from some smoked paprika and roasted red peppers. Enjoy!

Tapas are perfect on the back patio with a glass of wine, cold beer, or a Spanish Gin Tonic.

Spanish Deviled Eggs

Adapted from Health.com 

 6 large eggs
3 tablespoons mayonnaise
1 teaspoon cider or red wine vinegar
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
2 tablespoons minced jarred roasted peppers (from about 2 peppers), additional thin slices for garnish (optional)

1.  Place eggs in a saucepan with enough cold water to cover by a couple inches; bring to a boil over high heat. Once boiling, remove pan from heat; cover and let stand for 8-10 minutes. Drain eggs and place into a bowl of ice water; let stand until cold, about 10 minutes. Carefully peel and halve eggs lengthwise.

2. Scoop out egg yolks and place into a bowl. Add mayonnaise, vinegar, salt, paprika and black pepper. Mash with a fork until smooth and well combined. Stir in the chopped roasted peppers.

3. Spoon or pipe mixture into egg white halves. Top with sliced peppers and additional paprika, if desired.