These little tender morsels of eggy delight became wildly popular post World War 2, but what most don't know, the preparation of these savory filled bites hail from early Roman times where eggs were cooked and filled with delicious spicy sauces. In fact, eggs were so popular way back then, a meal would often start with the humble snack as a bit of a ritual. Coming a little later, in the 13th century, stuffed eggs were recorded as being served in Andalusia, Spain also as part of regular meal service.
Today, we love them just as much and our creative fillings have become more and more adventurous! Here's a take that's sure to be a crowd pleaser with flavors everyone enjoys! They take a little bit of work but the resulting snack is simply delicious. Here we go!
- 8 large eggs, hard cooked
- 4 T. mayonnaise
- 3 t. mustard
- 1 t. white wine vinegar
- 3 t. chives, minced fine
- 1/8 t. cayenne pepper
- Salt to taste
- 3 slices bacon, cooked, chopped small dice (garnish)
- Paprika (garnish)
- Chives, chopped fine (garnish)
Peel eggs and slice into halves, lengthwise. Transfer yolks to a small mixing bowl. Use a fork to mash up yolks. Add mayonnaise, mustard, vinegar, chives, cayenne, and season with salt to taste. Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little more mayonnaise. Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into egg whites and any extra can be used as a sandwich filling! Garnish with bacon, paprika and additional chives for a pop of color. Refrigerate up to 2 days in an airtight container. Enjoy!
Adapted from: Cooking Classy