Stuffed Eggs

Huevos Rellenos

Preparation info
  • Makes 24 tapas,


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 1 dozen eggs
  • 150ml (¼ pint) mayonnaise — home-made is best


Hard-boil the eggs, first of all. Don’t forget to plunge them into cold water when they’re cooked – this prevents that nasty blackening around the yolk, as I’m sure you know. When they have cooled down, shell them and cut in half, lengthways. Remove the yolks.

Put half the egg yolks into a bowl and mash them down. Pour in the mayonnaise and mix well, then add most of the chopped olives.