Feed your appetite for cooking with Penguin’s expert authors
José Pizarro’s Gilda Devilled Eggs
Introduction from José Pizarro
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
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.