Batter Up and Fry: Tailgating Treats. “Huevos Rellenos” Reviewed by Momizat on . It’s hard not to love a great deviled egg. This classic picnic/potluck dish is making a big comeback, even showing up on the menus of some of the hottest restau It’s hard not to love a great deviled egg. This classic picnic/potluck dish is making a big comeback, even showing up on the menus of some of the hottest restau Rating: 0
You Are Here: Home » Food / Arts » Food » Batter Up and Fry: Tailgating Treats. “Huevos Rellenos”

Batter Up and Fry: Tailgating Treats. “Huevos Rellenos”

Batter Up and Fry: Tailgating Treats. “Huevos Rellenos”

It’s hard not to love a great deviled egg. This classic picnic/potluck dish is making a big comeback, even showing up on the menus of some of the hottest restaurants in New York City.

One of my favorite versions of this humble dish is one I came across while studying abroad in Spain during college: the huevos rellenos at a favorite tapas bar. They were filled with tuna and tomato, creating a protein laden, hearty snack with a nice depth of flavor from the tomato. Here is my take on the dish, with a hit of sherry vinegar for acidity and capers for bite. The smoked paprika adds another layer of awesomeness, but if you’ve only got regular that would work as well.

 

Huevos Rellenos

(makes 12 deviled eggs)

6 eggs

1 can tuna

1 TB tomato paste

2 t. sherry vinegar

3 t. capers

1/3 c. mayonnaise

Pinch of salt and pepper

Smoked paprika, for dusting

huevosRellenos

Hard boil the eggs. I do this by placing the eggs in a large saucepan and covering them with water. I place the pan over high heat until the water comes to a boil, then turn the temperature down to let the water simmer for 9 minutes. I then run cold water over the eggs until they cool down enough to peel them.

Next, cut the peeled hard-boiled eggs in half. Carefully scoop out the yolks and place into a medium bowl. Place the egg whites on a platter.

Add the tuna, tomato paste, sherry vinegar, capers and mayonnaise to the bowl with the egg yolks. Mix together and then add a bit of salt and pepper to taste. Use to spoons to scoop this filling back into the egg whites. Sprinkle all of the filled eggs with smoked paprika. If not serving immediately, cover the dish and refrigerate until ready to serve.

To see what else is cooking, visit Chomping the Big Apple

Follow me @SarahBodeClark

Clip to Evernote

About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

Number of Entries : 112

Comments (1)

Leave a Comment

You must be logged in to post a comment.

© 2014 Powered By Wordpress

Follow

Get every new post delivered to your Inbox

Join other followers:

Scroll to top