Spanish Deviled Eggs
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These Spanish deviled eggs are rich, tangy, and packed with bold flavor. With a smoky tomato sauce, briny olives and capers, and creamy yolk filling, they’re a fun twist on classic deviled eggs.
These Spanish deviled eggs are rich, tangy, and packed with bold flavor in every bite. Creamy egg yolks get mixed with mayonnaise, Dijon, vinegar, and capers for a filling that’s zesty and savory, then the eggs are nestled into a deeply flavorful tomato sauce inspired by Spanish ingredients and flavors. I love serving them for brunch or slow weekend lunches because they always surprise people in the best way.
The sauce is what really sets these apart. Onion, garlic, tomatoes, olives, smoked paprika, and a splash of red wine simmer together into something rich and complex tasting, with just enough sweetness and acidity to balance everything out. The smoky paprika and briny olives give the dish that unmistakable Spanish-inspired flavor, while a dollop of yogurt and a sprinkle of green onions turn the eggs into a knife-and-fork situation, which I’m very much into.
They’re cozy enough for a slow, rainy morning but impressive enough to serve for brunch or a gathering. Between the creamy filling, rich sauce, and bold savory flavors, these deviled eggs tend to disappear fast once they hit the table.
Why are these called Spanish deviled eggs?
The original recipe came from an old cookbook called Cooking for Two, which was clearly written for the newly married woman who had to learn to do her female duties and cook for her husband – haha. It became a birthday tradition and a recipe my sister and I cooked for our mom every year.
There was nothing Spanish about the original recipe, which is why I’ve added some Spanish flavors to the mix – capers/ olives/ smoked paprika. While it’s not an authentic Spanish recipe, it is very delicious!
What to serve with Spanish deviled eggs
Mop up the delicious, rich sauce with a slice of our no yeast bread with herbs and cheese.
If you’re making a brunch feast (think of it like breakfast tapas!) then serve beside some Spanish breakfast potatoes, homemade sausages, an small salad on the side. Enjoy!
Spanish Deviled Eggs Recipe
Ingredients
The Deviled Eggs
- 5 large eggs
- 2 tablespoons olive oil
- 2 tablespoons capers (dried with paper towel)
- 2 tablespoons mayonnaise
- 1 teaspoon EACH: dijon mustard and white vinegar
- 1 pinch EACH: sea salt, pepper, and cayenne
The Tomato Sauce
- ¼ cup minced onion
- 1 clove garlic (minced)
- 2 tablespoons tomato paste
- 28 ounce can diced tomatoes
- ¼ cup EACH: red wine and chopped black olives
- 1 teaspoon EACH: balsamic vinegar, honey, and smoked paprika
- ½ teaspoon EACH: sea salt and black pepper
- Optional: parmesan cheese
- Yogurt, green onions, black pepper, and smoked paprika (to serve)
Instructions
- Fill a medium-sized pot half full with water and bring it to a boil over high heat. Gentle slip the eggs into the water using a slotted spoon. Let them boil for 12 minutes then remove them from the pot and put them in a bowl of ice water. When they are cool enough to touch, peel the eggs then run them under water to remove any bits of shell.5 large eggs
- While the eggs are cooking, prepare the rest of the meal. Add the olive oil to the bottom of a medium-sized frying pan over medium-high heat. When the oil is hot, add the capers and let them cook for 2 minutes, until they are crispy. Remove the capers from the pan with a slotted spoon and place them on a piece of paper towel.2 tablespoons capers, 2 tablespoons olive oil
- Add the onion to the pan you used to cook the capers and saute on medium-high until it begins to soften and turn light brown, about 3 minutes. Add the garlic and tomato paste and cook until the tomato paste begins to caramelize, about 3 minutes. Add the diced tomatoes, red wine, black olives, balsamic, honey, smoked paprika, salt, and pepper to the pan and bring it to a boil. Let it boil rapidly, stirring occasionally, until it thickens, about 10 minutes.¼ cup minced onion, 1 clove garlic, 2 tablespoons tomato paste, 28 ounce can diced tomatoes, ¼ cup EACH: red wine and chopped black olives, 1 teaspoon EACH: balsamic vinegar, honey, and smoked paprika, ½ teaspoon EACH: sea salt and black pepper
- Cut the eggs in half lengthwise, scoop out the yolks, and place them in a medium-sized bowl. Take the two least pretty egg whites, chop them fine, then add them to the bowl with the yolks. Add the mayonnaise, dijon mustard, white vinegar, salt, pepper, and cayenne and mix until well combined. Add half of the fried capers and stir through. Fill the egg whites with the egg yolks.2 tablespoons mayonnaise, 1 teaspoon EACH: dijon mustard and white vinegar, 1 pinch EACH: sea salt, pepper, and cayenne
- Preheat our oven to 425 degrees Fahrenheit. Divide the tomato sauce between 2 ovenproof dishes. Top each with 4 deviled eggs and, if you're using, a sprinkle of parmesan cheese. Place them on a baking sheet (to make it easier to move them) and bake in the oven for 10 minutes.Optional: parmesan cheese
- Serve with a dollop of yogurt, some green onions, black pepper, smoked paprika, and the remaining fried capers.Yogurt, green onions, black pepper, and smoked paprika
Notes
Nutrition
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Absolutely loved these. I made them as a special treat for my husband and stepson, and my husband kept saying “deviled eggs with sauce! Yuck!”. Well, that changed pretty quickly when he tasted them. Such a marvelous balance of flavors – I’d say the caper flavor throughout and the olives in the sauce were magical. I followed the recipe word for word with the exception of cayenne (used a touch of Old Bay Seasoning) and the green onions (used parsley). Oh, I also used crushed tomatoes instead of diced, but that made the sauce beautifully rich. In all, a success!
Bravo!
Oh my! This was so so good! I loved it just the way it was, but might also try it with some buttered panko mixed with the parmesan (or a Spanish cheese) on top. Definitely a special brunch worthy dish. Thank you.
Buttered panko and parmesan on top sound amazing! I think I’ll do that next time, too. 🙂
These are amazing! I made them for dinner last night and they were a big win. My boyfriend was worried they wouldn’t be filling enough for a dinner but everyone was happily stuffed and feeling good after! I cut out the olives (ewww olives, haha) but found the capers gave it lots of salty flavour on their own. Delicious!
Ha ha you can save all the olives for me!