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:
  1. 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.
  2. Place all the egg yolks in a mixing bowl. Mash them using a fork.
  3. Add-in the mayonnaise, cheese spread, cayenne powder, black pepper, salt and paprika. Continue mashing until well blended. 
  4. 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.
  5. 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.
  6. Sprinkle with some paprika and garnish with remaining green onions. Refrigerate for 30 minutes to 1 hour.
  7. 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.