Spanish Stuffed Eggs
Make these ahead and refrigerate for several hours for a chilled tapa to serve with a combination of hot and cold tapas.
SERVES 8
Put the eggs in a saucepan and cover them with water. Bring water to a boil, turn to simmer, and set the timer for 15 minutes. When done, pour out the hot water and replace with cold water. Change water several times until it is no longer warm. Drain.
Crack and peel eggs carefully so they are smooth and pretty. Cut peeled eggs in half, carefully remove yolks, and set aside white halves. Put yolks in a bowl and mash with a fork.
Add mayonnaise, onion, tomato paste, garlic powder, salt, pepper, olive oil, and pimentón to the yolk mixture and mix together with fork to a smooth paste.
Scoop about 1 tablespoon of the yolk filling into each white.
Wrap each stuffed egg with a piece of Serrano ham and serve.
Tapeo Rituals . . . . . . . . . . . . . . . . . . . . . . . . .
The art of eating tapas involves standing and pecking at food, instead of sitting down at table to eat; and conversation during the pecking is an important part of the ritual.
