For these classic hors d’oeuvres, blend hardboiled egg yolks with the traditional ingredients of a romesco sauce: piquillo peppers, sherry vinegar, and hazelnuts. The result is a mild and creamy two-bite wonder with just a hint of smoky spice. They make a perfect brunch appetizer or light snack to keep Mom going. Make them pretty by piling the filling high and garnishing with piquillo pepper slices, hazelnuts, and capers. Deliver them to her while she reads her favourite book.
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No wobbles
If you slice off a small portion of the bottom of the egg white before filling it, you’ll have a flat edge so the egg can sit on a plate or board without wobbling.
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Keep it clean
To keep your eggs tidy, wipe your knife each time you slice through an egg so that it doesn’t trail egg yolk over the whites. Likewise, when you use the cookie scoop, wipe the edges of the scoop before releasing it into the egg white.
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This recipe was originally published in the May 2025 issue of alive magazine.