Recipes>Egg Recipes

José Pizarro’s Gilda Devilled Eggs

by José Pizarro from The Spanish Pantry

Serves 4-8

Total 30min

Cook 30min

These devilled eggs are unlike any you’ve had before. The egg yolk is mixed with a homemade alioli, pimentón (a type of Spanish paprika), piquillo pepper and capers to make a delicious filling. Top with a gilda – a mini skewer of olive, guindilla and anchovy – to complete the perfect bite.

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The Spanish Pantry

José Pizarro

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Introduction

Back to the 1970s with devilled eggs! At Lolo, our Gilda features gordal olives – fat, juicy and beautiful – along with guindillas and the best, largest Catalina Gran Reserva anchovies. It’s a Gilda that can’t fit in your mouth all at once! In this recipe, we use smaller manzanilla olives, finely chopped guindillas and petite anchovies that are sweet and bite-sized, perfect for popping in your mouth – plus they look fantastic on top of a devilled egg. The name for this pintxo actually comes from the 1946 film Gilda starring Rita Hayworth. This one was named after her because, just like Rita’s character, it’s spicy, a little salty, and quite a bit cheeky too. I love all kinds of devilled eggs, and we serve them at Lolo with a variety of toppings, including smoked eel, sobrasada and anchovies. The alioli is blended right into the egg mixture, giving it a delicious base to elevate the flavour. Remember, the extra alioli keeps in the fridge for up to four days.

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Ingredients

Method

Put the eggs into a pan of cold water and bring to the boil, then boil for 6 minutes. Drain, then cool under cold running water.

To make the alioli, put the egg yolks in a bowl with some salt and pepper. Whisk in the garlic and cider vinegar.

Gradually whisk in the olive oil until you have a smooth, thick emulsion, then whisk in the extra virgin olive oil and 1 tablespoon of just-boiled water. Add lemon juice to taste and set aside.

Peel the eggs and halve them lengthways. Scoop the yolks out into a bowl and mash well, then add 2 tablespoons of the alioli, the pimentón, the piquillo pepper and the capers. Mix well, then spoon this mixture back into the egg white halves and arrange on a plate.

Thread 8 wooden skewers each with an olive, an anchovy and half a guindilla and place one on top of each of the eggs. Drizzle with extra virgin olive oil and serve.

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Ingredients

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