Spanish Deviled Eggs

Bold, Mediterranean flavors meld together right in time for brunch, with this Spanish deviled eggs recipe. Creamy yolks are mixed with the zing of capers and dijon mustard, then float on a delicious savory and rich tomato sauce that’s spiked with olives, honey, yogurt, and spices.

These Spanish deviled eggs have it all: tangy and zesty flavors, a complex-tasting, deep tomato sauce, and egg yolks that are packed full of flavor. It’s the perfect dish for an impressive brunch or when you’re craving something to warm up a slow, rainy Sunday morning.

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 we cooked for our mom every year for her birthday.

There was nothing Spanish about the original recipe, which is why we’ve added some Spanish flavors to the mix – capers/ olives/ smoked paprika. While it’s not an authentic Spanish recipe, it is very delicious!

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Spanish Deviled Eggs Recipe

Prep: 30 minutes mins

Cook: 10 minutes mins

Total: 40 minutes mins

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Bold, Mediterranean flavors meld together right in time for brunch, with this Spanish deviled eggs recipe. Creamy yolks are mixed with the zing of capers and dijon mustard, then float on a delicious savory and rich tomato sauce that's spiked with olives, honey, yogurt, and spices.

2

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

This recipe can be made ahead then assembled just before baking. Make the tomato sauce and store in a covered container in your fridge. Make the deviled eggs but keep the whites and yolks separate until no more than four hours before you plan on serving them.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 179kcal (9%), Carbohydrates: 1g, Protein: 16g (32%), Fat: 12g (18%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 465mg (155%), Sodium: 178mg (8%), Potassium: 173mg (5%), Sugar: 0.5g (1%), Vitamin A: 675IU (14%), Calcium: 70mg (7%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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