Deviled Eggs with Pickled Mussels

Recipe by: Anna Hezel, cookbook author of "Tin to Table: Fancy, Snacky Recipes for Tin-Thusiasts and A-Fish-Ionados"

In the words of Anna "one of the most luxurious treats you can buy in a can is mussels in escabeche. Each jewel-like mussel is bathed in Spanish olive oil-and-vinegar marinade, tinted red with paprika and full of garlic and warm spices like nutmeg, clove, or cinnamon. The vinaigrette (also sometimes labeled "mussels in olive oil and vinegar" or "mussels in pickled sauce") is delicious enough to drink. For these deviled eggs, the marinade is used to infuse the egg yolk filling with plenty of umami, acidity, and spice."

Anna is so right. Tinned mussels are truly special, and their variety of flavors within each tin make them so versatile in your kitchen. This makes them a wonderful ingredient to use to elevate any recipe you love. In this case, we are looking at a classic dish of deviled eggs.

The addition of the escabeche from the tin of mussels, along with sherry vinegar from the South of Spain, gives this egg mixture another level of flavor. Garnished with a mussel adds a delightful texture, visual and flavor compliment, making these deviled eggs with pickled mussels the ultimate year-round treat.

Dive into the recipe below, and make sure to take home Anna's cookbook, available here at Despaña:

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Ingredients

6 Eggs
1 1/2 Tsp Minced Shallot
1 Tbsp Mayonnaise
1 Tin of Mussels in Escabeche, Undrained
1/4 Tsp Sherry Vinegar (More as Needed)
1 Tsb Minced Fresh Chives, for Garnish
Pinch of Paprika, More as Needed for Garnish

Directions

Makes 12 deviled egg halves

1. Fill a medium pot with 3 in (7.5cm) of water and bring to a boil. Using a ladle or large spoon, gently lower the eggs into the boiling water, one by one, and cook for exactly 9 minutes. Drain the eggs, rinse briefly with cold water, and peel.

2. Cut each egg in half lengthwise. Use a small spoon to scoop the yolks into a medium bowl and transfer the egg white halves to a serving plate. Add the minced shallot, mayonnaise, and 2 Tbsp of the pickling liquid from the can of mussels to the bowl with the egg yolks. Use a hand mixer or immersion blender to mix until creamy. Mix in the vinegar and paprika, and taste, adding more of each if necessary.

3. Use to small spoons (or a piping bag) to scoop an equal amount of the yolk mixture into each egg white half. Garnish each with a mussel, a pinch of chives, and a dusting of paprika. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.

Buen provecho!

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Get Anna's Cookbook 🐟👇

Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados

$24.95

By Anna Hezel

Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals.From the sparkling shores of the Mediterranean to the salmon smokehouses of Alaska and the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate.

Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare

This book is perfect for:

• Home cooks, college students, picnickers, and seafood lovers
• A great host gift or self-purchase for those who enjoy entertaining
• An educational and practical resource for sustainable cooking enthusiasts
• Pairing with a specialty tin of fish to create a memorable birthday, holiday, or special occasion gift for foodies and cookbook collectors

We can't wait for you to dive into this beautiful book of tinned fish!

Enjoy your Deviled Eggs with Mussels!

Whether you're making a daytime snack, or preparing for a summer picnic or BBQ, this special deviled eggs recipe will elevate any spread. We can't wait for you to try.