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Recipe: Pickled Eggs Stuffed with Alioli with Extra Virgin Olive Oil

The Alioli Sauce with Extra Virgin Olive Oil pays homage to one of the most traditional flavors of Mediterranean gastronomy, and that is that it is the accompaniment to many of our classics such as squid, potatoes or rice dishes. In this case, we present a version with Extra Virgin Olive Oil.

It is ideal to accompany fish, shellfish, meat, grilled vegetables, as well as potatoes and paella. Here we suggest you combine it with some irresistible stuffed pickled eggs. Take note!

Huevos encurtidos


For the filling:
● 2 tablespoons Alioli with Extra Virgin Olive Oil
● 1 teaspoon of Dijon mustard
● 1 tablespoon of apple cider vinegar
● 6 boiled egg yolks
● Salt and pepper
● Chives
● 1⁄2 teaspoon coriander powder
● 1⁄2 teaspoon sweet paprika

To marinate the eggs:
● 6 boiled eggs
● 1 pot of cooked beets
● 1 cup of vinegar
● 60 grams of brown sugar
● 1 tablespoon of peppercorns

1. Prepare the marinade by mixing the water from the cooked beets together with the chopped beets in a bowl, and reserve the rest for another use.

2. Add to this mixture the vinegar, sugar and peppercorns. Let the peeled boiled eggs marinate in this mixture for at least 12 hours, up to 3 days.
3. For the filling, cut the eggs in half and remove the yolks, mix them with the aioli, mustard, vinegar, cilantro and paprika.

4. Season to taste and fill the eggs with this mixture. Finish with chopped chives.

Recipe video: Pickled Eggs with Alioli with EVOO Recipe

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