José Pizarro’s huevos rellenos (Spanish-style devilled eggs)

Name: José Pizarro’s huevos rellenos (Spanish-style devilled eggs)
Prep time: 20 min
Total time: 20 min
Yield: Makes 16
Cuisine: Spanish recipes
Ingredients: 8 large eggs; Pinch smoked paprika, plus extra to sprinkle; 16 large anchovy fillets in oil, drained; Extra-virgin olive oil to drizzle; For the alioli; 1 large egg yolk; ½ garlic clove, finely grated; ½ tsp cider vinegar; Pinch ground white pepper; 100ml olive oil; 1 tbsp extra-virgin olive oil; Splash just-boiled water (no more than ½ tbsp); Squeeze lemon juice

Portion size: Makes 16
Hands-on time 20 min
Difficulty: easy

Dairy-free

Gluten-free

Recipe by: José Pizarro

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Chef José Pizarro shares his recipe for huevos rellenos, Spanish-style devilled eggs. The creamy, garlicky centres are each topped with a sprinkling of smoked paprika and a large anchovy. The perfect festive canapés to serve with cava.

José says: “In Spain, we call these huevos rellenos, and I love serving them as a canapé over Christmas. They always go down well with guests. My mum is a purist and loved them plain, but once I topped them with beautiful Catalina anchovies, and while it did take some persuading at first, she’s never looked back.”

José grew up in Extremadura in the southwest of Spain. His restaurants include José on London’s Bermondsey Street, José Pizarro at the Royal Academy and The Swan Inn, Surrey. He’s published an array of cookbooks and is a Saturday Kitchen regular. Follow José on Instagram.

Before you start

Don’t waste it Any leftover alioli will keep, covered in the fridge, for up to 2 days.

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Ingredients

8 large eggs
Pinch smoked paprika, plus extra to sprinkle
16 large anchovy fillets in oil, drained
Extra-virgin olive oil to drizzle

For the alioli

1 large egg yolk
½ garlic clove, finely grated
½ tsp cider vinegar
Pinch ground white pepper
100ml olive oil
1 tbsp extra-virgin olive oil
Splash just-boiled water (no more than ½ tbsp)
Squeeze lemon juice

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Method

Put the eggs in a pan of cold water and bring to the boil. Once boiling, cook for 6 minutes, then drain and cool under cold running water. Set aside.
To make the alioli, whisk together the egg yolk, garlic, vinegar and a pinch of salt and white pepper. Whisking constantly, gradually pour in the olive oil in a steady stream until you have a smooth, thick emulsion. Whisk in the extra-virgin olive oil and the just-boiled water. Season to taste with the lemon juice and more salt.
Peel the eggs and halve them lengthways. Scoop out the yolks and mash them in a bowl with 4 tbsp of the alioli and a pinch of paprika. Mix well, then spoon back into the cavities in the egg whites.
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Arrange the eggs on a serving plate, then lay an anchovy fillet on top of each half. Finish with an extra sprinkling of paprika and a drizzle of oil.