Argentine Deviled Eggs (Huevos Rellenos)
Ingredients:
- 6 large eggs
- 3 tablespoons (44 ml) mayonnaise
- 1 garlic clove finely chopped
- 1 shallot, finely brunoise
- 1 sprig persil, finally chopped
- Olive oil
- Salt and pepper
- Green olives, for garnish
Method:
Place the eggs in boiling water and cook for 8 minutes. Immediately transfer to ice water to cool. Peel and slice the eggs in half lengthwise.
Remove the yolks and place them in a bowl. Mash and whip together with mayonnaise, garlic, shallot, most of the parsley, and olive oil. Season with salt and pepper.
Spoon or pipe the mixture back into the hollowed egg whites. Garnish with green olive slices and a sprinkle of chopped parsley.
Variation: Add canned tuna to the yolk mixture for a richer filling.