Deviled Eggs and Bruschetta

Having a lunch party and don’t know what to make? Want something not too difficult, that seems fancy?

These are for you.

Devilishly Good

The only difficult thing about the eggs is trying to peel them perfectly – solve this by having at least two-week-old eggs (I was surprised at how fresh my eggs were, even after I’d kept them for a while…)

Deviled eggs are a somewhat retro dish for dinner parties, but done properly, they can appear quite flashy.

Chorizo Deviled Eggs

  • Servings: 16 egg halves
  • Difficulty: medium
  • Print

Recipe from Serious Eats

225g chorizo (approximately 1.5 sausages)
12 hard-boiled eggs
6 Tbs mayonnaise
2 Tbs green shallots, finely chopped
2 Tbs lemon juice
1 Tbs sherry vinegar or red wine vinegar
salt and pepper
ground paprika

Cut the eggs in half and scoop out yolks.
Select the most-presentable sixteen egg whites.
Mix the yolks, mayonnaise, 1 Tbs shallots, lemon juice, vinegar, paprika, salt and pepper with a whisk.
Fill a zip-lock bag with the yolk mixture.
Snip the end off the zip-lock bag and pipe the yolks into the whites, generously.
Fry the chorizo until all the fat melts and the chorizo crisps.
Garnish the eggs with the chorizo, then pour the chorizo oil over.
Garnish with remaining shallots, and extra paprika.

And the bruschetta? Chop up fresh tomatoes and red onions. Spice it up with some leftover fried chorizo, and pan-fried haloumi. Dress with the vinegar you used on the eggs (or balsamic), and olive oil. Garnish with more shallots. Serve on beschuitje.

It's salad, right?


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