Prawn-filled Eggs (Huevos Rellenos)
These tasty little bites are a popular tapas dish in Spain, where they’re called huevos rellenos. Stir the water while the eggs are boiling to ensure that the yolks are centred and the eggs are easy to fill.
Serves 6 as an entrée
300g small green school prawns, peeled
6 eggs, hard boiled, peeled
¼ cup whole-egg mayonnaise (see notes)
Salt flakes and freshly ground black pepper, to taste
1 teaspoon small salted capers, rinsed and dried
Smoked paprika, for dusting (see notes)
Blanch prawns in boiling salted water for 1 minute. Drain and set aside to cool.
Halve eggs lengthways, remove the yolks and mash half of them, reserving the rest for another use.
Combine mashed yolk, mayonnaise, salt and pepper and fold through capers and prawns.
Fill egg whites with this mixture, arrange on a platter, dust with paprika and serve.
If you don’t want to make your own mayonnaise, use one made from whole eggs, such as Paul Newman’s Own or Thomy. Smoked paprika is available from specialty food stores and adds a lovely earthy aroma; if it is unavailable, use mild paprika.
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