The recipe for stuffed eggs with dried ham and перцем пикильо. 
Photo of the dish: Леви БраунTime: 15 minutes Difficulty: easy. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 hard-boiled eggs, cut in half and get yolks
- 1 tbsp. l Dijon mustard
- 1/2 tsp diced pickled piquillo pepper, and 1 Art. l brine
- 1/8 tsp hot smoked paprika, and also for sprinkling
- 1 tbsp. l hot water
- Salt and Freshly Ground Peppers
- Jamon ham sliced into thin slices serrano ”
Recipes with similar ingredients: eggs, Dijon mustard, pepper pikillo, paprika, dried ham, ham jamon
Recipe preparation:
- Grind the yolks into a paste, add mustard, piquillo pepper along with brine, hot paprika, 1 tbsp. l hot water, salt and pepper to taste, mix.
- Put a slice of ham in each egg, then fill yolk mixture. Sprinkle large Spanish stuffed eggs the amount of paprika. Serve the dish as an appetizer.
