Spanish Deviled Eggs Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved eggs with creamy Dijon filling served in a rich tomato sauce with olives, capers, and smoked paprika. This Spanish-style starter is elegant enough for entertaining and full of bold flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
- 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)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1163mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1061mg
- Calcium
- 285mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.