Ovos Recheados (v) Recipe

Name: Oporto Fooding House & Wines Ovos Recheados (v) Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 6 each large eggs; 4 tbs mayonnaise (use vegan mayo for vegan); 2 tbs plain unsweetened vegan yogurt or Greek yogurt (optional, for creaminess); 1 tsp Dijon mustard; 1 tsp white wine vinegar or lemon juice; 1 tsp salt; 1 tsp black pepper; 2 tbs fresh tarragon leaves, finely chopped; 1 tbs fresh chives, finely chopped; 1 tsp shallot, very finely minced; 1 tsp capers, drained and finely chopped (optional but recommended); 1 tbs piri piri sauce (store-bought or homemade), plus extra for drizzling; 0.5 tsp smoked paprika or sweet paprika (for dusting); 1 tsp extra chopped tarragon or chives (for garnish); 0.5 tsp olive oil (optional, for a glossy finish)

Inspired by Oporto Fooding House & Wine

Time50m

Serves6

deviled eggs, tarragon herb filling, piri piri

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Ingredients

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Eggs & Base

6 each Large eggs

4 tbs mayonnaise (use vegan mayo for vegan)

2 tbs plain unsweetened vegan yogurt or Greek yogurt (optional, for creaminess)

1 tsp Dijon mustard

1 tsp white wine vinegar or lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

Tarragon Herb Filling

2 tbs fresh tarragon leaves, finely chopped

1 tbs fresh chives, finely chopped

1 tsp shallot, very finely minced

1 tsp capers, drained and finely chopped (optional but recommended)

Piri Piri & Garnish

1 tbs piri piri sauce (store-bought or homemade), plus extra for drizzling

1/2 tsp smoked paprika or sweet paprika (for dusting)

1 tsp extra chopped tarragon or chives (for garnish)

1/2 tsp olive oil (optional, for a glossy finish)

Method

Eggs & Base

Cook eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10 minutes for fully set yolks. Remove from heat and transfer eggs immediately to an ice bath for 8 minutes to stop cooking and make peeling easier.

Peel and halve

Crack shells and gently peel eggs under running cold water. Pat dry with paper towel. Slice each egg lengthwise and carefully remove yolks into a mixing bowl. Place whites on a serving platter, cut-side up.

Prepare base filling

Mash the reserved yolks with a fork until smooth. Add 4 tbs mayonnaise, 2 tbs yogurt (if using), 1 tsp Dijon mustard, 1 tsp white wine vinegar or lemon juice, 1 tsp salt, and 1 tsp black pepper. Mix until creamy and smooth. Taste and adjust salt, pepper, or acid as needed.

Tarragon Herb Filling

Fold in the herb and aromatic components to the mashed yolk mixture: 2 tbs finely chopped fresh tarragon, 1 tbs chopped chives, 1 tsp very finely minced shallot, and 1 tsp chopped capers (if using). Stir gently to incorporate so the filling is evenly green-speckled and fragrant. If the mixture feels too thick to pipe, add up to 1 tbs more mayonnaise or 1 tsp water to reach desired consistency.

Assemble & Finish

Fill the whites

Transfer the tarragon-yolk filling to a piping bag fitted with a star or round tip, or use a small spoon. Pipe or spoon the filling into each egg white half, mounding slightly for a classic deviled look.

Add piri piri

Using a small spoon or the tip of a toothpick, dot each filled egg with about 1/8 to 1/4 tsp piri piri sauce (adjust to heat preference). For a more integrated flavor, gently swirl 1 tbsp piri piri into a portion of the filling before piping for a few eggs, leaving others plain for variety.

Garnish and finish: Lightly drizzle 1/2 tsp olive oil over the platter if desired for sheen. Dust the eggs with 1/2 tsp smoked or sweet paprika. Sprinkle remaining chopped tarragon or chives over the eggs for color. Optionally serve extra piri piri on the side for guests.

Chill: Refrigerate assembled deviled eggs for at least 20 minutes to let flavors meld. Serve chilled or at cool room temperature within 2 hours. Store leftovers covered in the refrigerator for up to 2 days.