Spanish-Style Deviled Eggs
Cook Time 10 mins
Prep Time 10 mins
Servings 4-6

1 dozen eggs

2/3 cup TRUFF Spicy Mayo 

1 tablespoon yellow mustard 

1/2 teaspoon smoked paprika 

1/4 teaspoon salt 

1/3 cup Spanish chorizo, minced 

1/4 cup Spanish green olives, pitted and minced

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Spanish-Style Deviled Eggs

We’ve given the classic devilled eggs recipe aSpanish twist. Our TRUFF Spicy Mayo, packed with chillipepper and truffle flavour, is mixed with mustardand smoked paprika. This creates a delicious fillingfor the tasty eggs... but we’re not stopping there! 

These amazing appetisers are topped with finely choppedgreen olives and cured Spanish chorizo. Perfect for anygathering, these devilled eggs are sure to impress yourguests and leave them wanting more. Give them a tryand experience the burst of Spanish flavours in every bite!
  1. Bring a large pot of water to a boil over medium-high heat. Once boiling, carefully add eggs and boil for 10 minutes.
  2. Drain eggs and rinse with cold water to cool. Then, peel and halve. Remove the yolks from each of the eggs and transfer to a food processor along with two egg halves (or whites).
  3. Add mayo, mustard, paprika, and salt to the food processor and blend until smooth. Scrape mixture into a pastry bag and pipe the filling into the hollowed centres of each egg half.
  4. Sprinkle chorizo and olives over the top of each deviled egg before serving.

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