Sardine Stuffed Eggs Huevos Picantes
Elevate your appetizer game with Sardine Stuffed Eggs Huevos Picantes, a bold and flavorful twist on classic deviled eggs. Perfectly cooked hard-boiled eggs are filled with a creamy, tangy mixture of rich sardines, zesty Dijon mustard, and velvety mayonnaise, all seasoned with smoky paprika and a touch of chili powder for a spicy kick. These irresistible bites are topped off with fresh parsley and finely chopped pickled jalapeños for a pop of heat and freshness. Quick to make in just 25 minutes, this protein-packed dish is ideal for parties, as a crowd-pleasing snack, or as a unique addition to your appetizer spread. Bring a touch of Spanish flair to your table with these delectable, smoky-sardine delights!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 fillets Canned sardines in olive oil
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Chili powder
- 2 slices Pickled jalapeños
- 1 teaspoon Fresh parsley
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Place the eggs in a medium-sized pot and fill with enough water to cover the eggs completely. Bring the water to a boil over medium-high heat.
Once the water begins to boil, reduce the heat to medium and allow the eggs to simmer for 10 minutes.
While the eggs cook, prepare a large bowl of ice water. Once the cooking time is up, transfer the eggs to the ice water using a slotted spoon and let them cool for 5 minutes.
Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a medium mixing bowl.
Flake the sardines using a fork, ensuring there are no large chunks, and add them to the bowl with the egg yolks.
Add the mayonnaise, Dijon mustard, smoked paprika, chili powder, salt, and black pepper to the bowl. Mash the mixture with a fork until smooth and well combined.
Finely chop the pickled jalapeños and fresh parsley, then fold them into the yolk mixture for an added layer of heat and freshness.
Using a spoon or piping bag, carefully fill the egg white halves with the yolk mixture until they are slightly overfilled.
Garnish the stuffed eggs with a light sprinkle of smoked paprika and additional parsley, if desired.
Serve immediately or refrigerate for up to 4 hours before serving. Enjoy your flavorful Huevos Picantes as an appetizer or snack!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 558 mg | 43% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
