Spicy deviled eggs with tomato filling
12 servings
25 minutes
Spicy stuffed eggs with tomato filling are an exquisite appetizer where classic meets bold flavor accents. This recipe originated in American cuisine, enriched by the influence of hot sauces and aromatic spices. The tender egg whites conceal a velvety filling of yolks, mayonnaise, tomato paste, and horseradish that combine for a rich taste with a hint of spiciness. A mix of paprika and khmeli-suneli adds spicy warmth, creating a unique aroma. The eggs are garnished with thin slices of gherkins and fresh parsley, giving them freshness and crunch. This elegant aperitif is perfect for festive tables, surprising guests with its harmony of flavors and appetizing appearance.
1
Prepare all the ingredients.
2
Fill the eggs with cold water, put on the heat, bring to a boil, turn off the stove, cover with a lid and leave for 11 minutes.
- Chicken egg: 6 pieces
3
Then transfer to icy water.
4
Clean the eggs and cut them in half.
5
Transfer the yolks to a bowl, add mayonnaise, tomato paste, horseradish, lemon juice, hot sauce and mix until smooth. Season with salt and pepper to taste. Transfer to a piping bag.
- Mayonnaise: 70 g
- Tomato paste: 2 teaspoons
- Table horseradish: 2 teaspoons
- Lemon: 0.3 piece
- Sriracha: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Mix paprika and khmeli-suneli and place on a flat plate. Dip the cut side of each half in the spices.
- Paprika: 1 tablespoon
- Khmeli-suneli: 1 tablespoon
7
Place the filling in the egg whites.
8
Slice the gherkins into rings. Arrange them and the parsley leaves on the eggs.
- Gherkins: 2 pieces
- Parsley leaves: to taste
9
Serve stuffed eggs at the festive table.