José Pizarro’s Gilda Devilled Eggs
These devilled eggs are unlike any you've had before. The egg yolk is mixed with a homemade alioli, pimentón (a type of Spanish paprika), piquillo pepper and capers to make a delicious filling. Top with a gilda – a mini skewer of olive, guindilla and anchovy – to complete the perfect bite.
Introduction
Back to the 1970s with devilled eggs! At Lolo, our Gilda features gordal olives – fat, juicy and beautiful – along with guindillas and the best, largest Catalina Gran Reserva anchovies. It’s a Gilda that can’t fit in your mouth all at once! In this recipe, we use smaller manzanilla olives, finely chopped guindillas and petite anchovies that are sweet and bite-sized, perfect for popping in your mouth – plus they look fantastic on top of a devilled egg. The name for this pintxo actually comes from the 1946 film Gilda starring Rita Hayworth. This one was named after her because, just like Rita’s character, it’s spicy, a little salty, and quite a bit cheeky too. I love all kinds of devilled eggs, and we serve them at Lolo with a variety of toppings, including smoked eel, sobrasada and anchovies. The alioli is blended right into the egg mixture, giving it a delicious base to elevate the flavour. Remember, the extra alioli keeps in the fridge for up to four days.
Ingredients
| 4 large | free-range eggs |
| 2 tbsp | alioli (see below) |
| good pinch of | smoked sweet pimentón, plus extra to serve |
| 1 | piquillo pepper, finely chopped |
| 2 tsp | capers, drained, rinsed and chopped |
| 8 | pitted manzanilla olives |
| 4 | guindilla peppers, halved |
| extra virgin olive oil, for drizzling | |
| flaky sea salt and freshly ground black or white pepper | |
| For the alioli | |
|---|---|
| 2 | free-range egg yolks |
| 1 | garlic clove, grated |
| 1 tsp | cider vinegar |
| 200–250ml (7–8½fl oz/scant 1–1 cup) | olive oil |
| 2 tbsp | extra virgin olive oil |
| 1 tbsp | just-boiled water |
| lemon juice, to taste |
Method
Put the eggs into a pan of cold water and bring to the boil, then boil for 6 minutes. Drain, then cool under cold running water.
To make the alioli, put the egg yolks in a bowl with some salt and pepper. Whisk in the garlic and cider vinegar.
Gradually whisk in the olive oil until you have a smooth, thick emulsion, then whisk in the extra virgin olive oil and 1 tablespoon of just-boiled water. Add lemon juice to taste and set aside.
Peel the eggs and halve them lengthways. Scoop the yolks out into a bowl and mash well, then add 2 tablespoons of the alioli, the pimentón, the piquillo pepper and the capers. Mix well, then spoon this mixture back into the egg white halves and arrange on a plate.
Thread 8 wooden skewers each with an olive, an anchovy and half a guindilla and place one on top of each of the eggs. Drizzle with extra virgin olive oil and serve.
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