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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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.