Spanish Deviled Eggs
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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.
For other deviled egg recipes, check out these lazy deviled eggs and deviled eggs with bacon recipes!
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 ā 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 ā capers/ olives/ smoked paprika. While it's not an authentic Spanish recipe, it is very delicious!
Ingredients needed
Spanish influence comes from capers, olives, a light spicing, and a rich tomato based sauce! This is what you need:
- Eggs: You can't have deviled eggs without the eggs!
- Olive oil: SautƩ the onion with a hint of Mediterranean.
- Capers: Adds a delicious burst of tang and zest.
- Mayonnaise: Makes the yolk mixture creamy.
- Dijon mustard: Adds a little zing!
- White vinegar: For a little acidity to balance the mayonnaise.
- From the spice rack: Sea salt, black pepper, and cayenne.
- For the sauce: Minced onion, garlic, tomato paste, can of diced tomatoes, red wine, black olives, balsamic vinegar, honey, smoked paprika and optional parmesan cheese.
- Toppings: Yogurt, green onions, black pepper, and smoked paprika.
How to make Spanish deviled eggs
There are a few steps to these Spanish deviled eggs, but all of them are simple! This is how you do it:
- Boil eggs: Boil the eggs then remove the shells.
- Tomato sauce: Crisp up the capers in a pan. Remove them, then sautƩ the onion and the rest of the sauce ingredients gradually, letting it simmer away until it thickens.
- Yolk: Cut the eggs in half lengthwise, then scoop out the yolks and place them in a bowl with two of the egg whites and the rest of the ingredients. Mash the egg mixture together, then spoon it back into the white egg halves.
- Finish and serve: Preheat the oven, put the tomato sauce in ovenproof dishes, and sprinkle your desired toppings on top of each deviled egg to garnish. Bake for 10 minutes, then serve with your toppings.
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, and wash it down with a nutella latte, a mango smoothie, a mimosa, or a bloody caesar cocktail.
If you're making a brunch feast (think of it like breakfast tapas!) then serve beside some Spanish breakfast potatoes, homemade sausages, and a breakfast salad. Enjoy!
Recipe FAQs
Can I adjust the level of spiciness?
Sure thing, you can use less cayenne pepper if you like it milder, or more if you like it spicier! You can also add chilies when sautƩing the onion, or chili flakes to make it hotter.
How do I store leftovers?
Spanish deviled eggs are best enjoyed fresh, but you can store leftovers in an airtight container, separating the eggs and the tomato sauce base. You can enjoy the eggs cold from the fridge with the sauce heated up or reheat the eggs to 165 degrees Fahrenheit. We do not recommend freezing this recipe.
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
- Ā¼ cup minced onion
- 1 clove garlic (minced)
- 2 tablespoons tomato paste
- 28 ounce can diced tomatoes
- Ā¼ cup EACH: red wine and chopped black olives
- 1 teaspoon EACH: balsamic vinegar, honey, and smoked paprika
- Ā½ 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.Ā¼ cup minced onion, 1 clove garlic, 2 tablespoons tomato paste, 28 ounce can diced tomatoes, Ā¼ cup EACH: red wine and chopped black olives, 1 teaspoon EACH: balsamic vinegar, honey, and smoked paprika, Ā½ 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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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. š
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!