On May 8th we had a tapa cooking class. Tapas is a shareable Spanish appetizer but it is not just one food. I was really excited about this cooking class because I really enjoy cooking and I was looking forward to learning new recipes to bring home to my family and girlfriend. We split into six groups to make these six different tapas. The tapas my group had to make was a fancier deviled egg tapa. The other tapas groups had to make was stuffed pepper tuna on a baguette, gazpacho, an egg tortilla tapa, and a tomato rubbed on bread with olive oil.
Deviled Egg Tapa Recipe
Ingredients
- A dozen eggs
- Red peppers
- Green olives (or salt if you don’t like olives)
- Mayonnaise
- Chives
My groups tapa wasn’t the hardest to make but it was the best tasting in my biased opinion. If you want to make this egg tapa at home. The first thing you need to do is hard boil your eggs. Once they are boiled gently peel the eggs then cut them in half vertically. Then you want to get a spoon and gently get the yolk out and put it into a separate bowl for later. Once you have removed the yolk from the eggs place the egg whites on a plate.
Now get your sweet peppers and olives out and finely chop them. If you are not a fan of olives you can replace them with salt as the olives are there to give it the salty flavor. After everything is finely chopped toss those ingredients into the bowl with the egg yolk you then want to start mixing all of the ingredients together to get all of the egg yolk clumps out. After you mix it put two tablespoons of mayonnaise in the bowl and mix it until you get a smooth egg mixture. If the egg mixture looks like clumped up wet sand add more mayonnaise into it and keep mixing for about 2-3 minutes.
Once you are done mixing and you have your smooth egg mixture. Get a spoon full of egg mixture and place it on the egg whites where the yolk used to be. Once you have done this for all the eggs, garnish them with chives. There you go, you have made your very own egg tapa.