Pinoy Tinapa Deviled Eggs
INGREDIENTS:
- 5 eggs, hard-boiled and peeled
- 2-3 tbsps. tinapa (smoked fish) flakes
- 4 tbsps. mayonnaise with pickle bits
- 2 tbsps. cheese pimiento spread
- ¼ tsp. cayenne powder
- ¼ tsp. ground black pepper
- ¼ tsp. salt
- ½ tsp. paprika (to taste and for garnish)
- 3 tbsps. green onions (to taste and for garnish), minced
PROCEDURE:
- Divide an egg into two parts. Make sure to slice it through the egg yolk. Style it into preferred cuttings though a lengthwise incision would already suffice. Separate the yolk from the white. Set aside the egg white. Do the same to the rest of the eggs.
- Place all the egg yolks in a mixing bowl. Mash them using a fork.
- Add-in the mayonnaise, cheese spread, cayenne powder, black pepper, salt and paprika. Continue mashing until well blended.
- Toss in the tinapa flakes and green onions and mix well until all ingredients are evenly distributed. Use a blender or food processor if making a big bunch.
- Scoop the egg yolk mixture or pipe in an icing bag and fill them back into the cavity of egg whites, forming a mini lump on top.
- Sprinkle with some paprika and garnish with remaining green onions. Refrigerate for 30 minutes to 1 hour.
- Serve chilled. Enjoy!
**Number of Servings: 4 to 6
TIPS FROM ENZ:
- Boil the eggs at a single layer in a saucepan. Use a larger pan if cooking more eggs. Two or more layers in a small pot may cook the eggs unevenly.
- Adjust the spices according to your preference. Add more if you want more spicy deviled eggs.
- It is a simple starter dish that you can also serve at all occasions.