Spanish Deviled Eggs

Spanish Deviled Eggs - Deviled eggs are a poplar dish on any Spanish menu, they will be served in tapas bars or eaten as a starter.  They are great for a quick snack or part of a larger menu when having friends over for a meal and are great served with any buffet.

The traditional Spanish eggs will generally be served with a tuna filling, but we have included a few other options, and there is nothing better than using homemade mayonnaise so you will also find a recipe for that included on this page.


12 large Eggs

How to prepare the eggs - Boil the eggs in water until hard boiled, once cooked place in a bowl of icy cold water to cool (about 5 mins).  Once cool, carefully peel the eggs by rolling them on a flat surface and peeling them under cold water.

cut the eggs in half lengthways and remove the yolks. Set the egg whites and yolks aside for later.

Homemade Mayonnaise *Warning this contains raw eggs*

2 large egg yolks

3/4tsp salt

1/2tsp mustard powder

pinch of sugar

pinch of cayenne pepper

4 - 5tsp lemon juice or white vinegar 

1 1/2 cups of olive oil or sunflower oil

4tsp hot water

Place the cooked yolks in a bowl and mash with a folk, until they are crumbled into small pieces.  

How to make the Mayonnaise - Beat the egg yolks, salt, mustard, sugar, cayenne pepper, and 1 teaspoon of the lemon juice in a small bowl until the mixture is very thick and pale yellow. (If using an electric mixer, use the medium speed.)

Add about 1/4 of a cup of the oil, a few drops at a time, whilst beating vigorously.

Beat in another teaspoon of the lemon juice and water. keep mixing.

Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water.  Slowly beat in the remaining oil.  If you like your mayonnaise slightly thinner simply add a touch more water to the mix.

Cover and keep in the fridge until needed.  Do not keep for longer than 1 week.

Deviled Egg Fillings

Tuna recipe, huevos rellenos de atún

2 x 6oz (170gm) tins tuna in oil

120ml Spanish Sofrito or tomato sauce/puree

120ml mayonnaise

To garnish, paprika, chives and cherry tomatoes


Drain the tuna, place in a bowl and break up the fish with a fork. 

Add the tomato sauce and mix until well combined.  Add half the egg yolks and mix into a paste, if the mix seems too dry add more tomato sauce, add salt and pepper to taste. 

Spoon or pipe the mix into the egg whites.

Place a small amount of mayonnaise on top of each egg. Decorate by using some crumbled egg yolks sprinkled over the egg halves and a touch of sweet Spanish Paprika or slice cherry tomatoes in half, and place one half on top of each deviled egg. Sprinkle chives on top.

Place in the fridge until you are ready to serve.  

A filling for those that love Chorizo

Spanish Deviled Eggs

4 ounces Spanish dry-cured chorizo, finely chopped

3tbsp Pimientos, drained and patted dry and finely chopped

3tbsp black or green olives, rinsed, patted dry and finely chopped

1tbsp chopped parsley

120ml mayonnaise

1tbsp Dijon mustard

Salt and pepper

Paprika for dusting.


Fry the chorizo on medium heat until it is crispy, drain and pat dry

Place the cooked egg yolks in a bowl with the pimientos, olives, parsley, mayonnaise, mustard, salt and pepper. Mash and stir together until smooth.

Pipe or spoon the mixture into the egg halves, top with the crispy chorizo and sprinkle with smoked paprika and parsley.

Classic Deviled Eggs

Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

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