This stuffed eggs recipe is a great one, not only for how good it tastes but also for how impressive it looks when served. A very easy recipe which is ideal as a simple tapa.
Makes 12 Tapas
- 6 large eggs
- 75ml of Mayonnaise
- 6 pitted green olives roughly chopped
- 100g of red peppers from a tin, well drained and thinly sliced
- 1 teaspoon of lemon juice
- salt and freshly ground black pepper
Hard boil the eggs. Once they have been cooked put them in cold water both to cool them down but also to stop them going black round the yolks. Once they have cooled down shell them and cut them in half long ways.
Remove the yolks and put them in a bowl. Use a fork to mash them down. Save a few strips of red peppers and chop the rest. Add the chopped red peppers, the mayonnaise, most of the olives and the lemon juice to the mashed eggs and mix well. Add some salt and pepper to season.
Fill the empty egg whites with this mayonnaise mix using a teaspoon.
Chill these in the fridge for about an hour.
Garnish with the remaining strips of chopped red peppers and the remaining chopped green olives and serve chilled.
You could pour some mayonnaise over the stuffed eggs before garnishing.