Ovos Recheado Recipe

Name: Oporto Fooding House & Wines Ovos Recheado Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Portuguese
Ingredients: 6 large eggs; 1 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp softened unsalted butter; 1 tbsp fresh tarragon leaves, finely chopped; 1 tsp fresh chives, finely chopped; 1 tsp fresh parsley, finely chopped; 1 tsp white wine vinegar; 0.5 tsp lemon zest; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tsp piri piri hot sauce (store-bought or homemade); 1 tsp olive oil; 0.25 tsp smoked paprika (for garnish); 6 each microgreens or small tarragon sprigs (optional garnish)

Inspired by Oporto Fooding House & Wine

Time35m

Serves3

deviled eggs, tarragon herb filling, piri piri sauce

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Ingredients

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Eggs & Base

6 Large eggs

1 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp softened unsalted butter

Herb Filling

1 tbsp fresh tarragon leaves, finely chopped

1 tsp fresh chives, finely chopped

1 tsp fresh parsley, finely chopped

1 tsp white wine vinegar

1/2 tsp Lemon zest

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Piri Piri Sauce & Finish

1 tsp piri piri hot sauce (store-bought or homemade)

1 tsp olive oil

1/4 tsp smoked paprika (for garnish)

6 each microgreens or small tarragon sprigs (optional garnish)

Method

Eggs & Base

Boil eggs

Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once water reaches a rolling boil, cover the pot, remove from heat, and let sit 9–10 minutes for fully set yolks with a tender texture.

Cool and peel

Drain the hot water and immediately transfer eggs to a bowl of ice water. Chill 5 minutes to stop cooking. Crack shells and gently peel under running water to help remove membranes. Pat eggs dry with paper towel.

Halve eggs

Slice eggs lengthwise with a sharp knife. Gently remove yolks and place yolks into a small mixing bowl. Arrange egg whites on a serving plate, hollow-side up.

Prepare yolk base

Mash the yolks with a fork until crumbly. Add 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard and 1 teaspoon softened butter. Mix until smooth and creamy. This creates a silky base that carries the herbs and heat.

Herb Filling

Add 1 tablespoon finely chopped tarragon, 1 teaspoon chives and 1 teaspoon parsley to the mashed yolks. Stir in 1 teaspoon white wine vinegar and 1/2 teaspoon lemon zest. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — the filling should be bright, herby and slightly tangy to balance the richness.

If you prefer a smoother filling for piping, transfer the yolk mixture to a small food processor or blender and pulse once or twice until silken (don’t overblend or it will become gluey). Transfer back to a bowl.

Spoon or pipe the yolk-herb mixture into the egg white halves. For a neater presentation, use a piping bag fitted with a star tip or cut a corner from a zip-top bag.

Piri Piri Sauce & Finish

Make the finishing piri piri drizzle: in a small bowl mix 1 teaspoon piri piri sauce with 1 teaspoon olive oil. Taste and adjust — add a little more piri piri if you want more heat or more oil to mellow it.

Lightly drizzle the piri piri mixture over each filled egg (a little goes a long way). Alternatively, serve extra piri piri on the side for guests.

Sprinkle each egg with a light dusting of smoked paprika for color and a hint of smoke. Garnish with microgreens or a tiny tarragon sprig on each egg, if using.

Refrigerate filled eggs until serving (up to 2 hours). Serve chilled or at cool room temperature. Keep leftover filled eggs refrigerated and consume within 24 hours.