Boiled egg recipes · Spanish recipes

José Pizarro’s huevos rellenos (Spanish-style devilled eggs)

Chef José Pizarro shares his recipe for huevos rellenos, Spanish-style devilled eggs. The creamy, garlicky centres are each topped with a sprinkling of smoked paprika and a large anchovy. The perfect festive canapés to serve with cava. José says: “In Spain, we call these huevos rellenos, and I love serving them as a canapé over Christmas. They always go down well with guests. My mum is a purist and loved them plain, but once I topped them with beautiful Catalina anchovies, and while it did take some persuading at first, she’s never looked back.” José grew up in Extremadura in the southwest of Spain. His restaurants include José on London’s Bermondsey Street, José Pizarro at the Royal Academy and The Swan Inn, Surrey. He’s published an array of cookbooks and is a Saturday Kitchen regular. Follow José on Instagram.