Classic Deviled Eggs with Hualdo Cheese

A true classic. An easy, reliable recipe that can be kept covered in the refrigerator and, when it’s time to eat, simply taken out and served.
Who hasn’t enjoyed deviled eggs at home? They are one of those dishes that bring back childhood memories of holidays and family celebrations.
“Boiled eggs have many nutritional benefits, are low in calories, and can be prepared in hundreds of different ways.”
Despite their simplicity, recipes like this often come with little tricks passed down from generation to generation, making all the difference through the various fillings and flavor combinations.
The great thing about our recipe is that it is not complicated, nor does it try to be. However, we pay attention to those small details, such as “the blend with our Hualdo cheeses,” which transforms a simple mixture into a much more special dish.
Mayonnaise plays a very important role in this recipe, so it is worth making a good homemade mayonnaise.

Gourmet Extra Virgin Olive Oil Mayonnaise Recipe with Casas de Hualdo Arbequina EVOO

A beautifully fruity and delicious version made with healthier Arbequina EVOO, perfect for enjoying this classic recipe. Its texture is creamy and its flavor perfectly balanced.

Ingredients

1 fresh egg (at room temperature)

• Casas de Hualdo Arbequina EVOO
• Salt to taste
• Juice of 1 lemon or wine vinegar

Method

Place the egg at the bottom of a blender jug and add the olive oil, salt, and lemon juice. Position the hand blender at the bottom of the jug and, without moving it, blend at maximum speed. Slowly lift the blender using gentle circular motions while adding a drizzle of olive oil. Continue blending until all the ingredients emulsify and the mayonnaise is smooth and well combined. Adjust seasoning with salt if needed.

Ingredients for Hualdo Cheese Stuffed Eggs

• 5 hard-boiled eggs
• 6 tablespoons of Casas de Hualdo Arbequina EVOO mayonnaise
• Salt and pepper
• Sigma cheese
• Fresh basil
• Maple syrup
• Reserva de Familia EVOO
• Cherry tomatoes

Preparation:
Cook the eggs in salted water. Once the water begins to boil, cook for about 10 minutes, then remove and rinse under very cold water.
Peel the eggs and cut them in half, either lengthwise or crosswise according to preference, carefully removing the yolks.
Separate the yolks from the whites.
In a bowl, mash the yolks using a potato masher. Add the mayonnaise, chopped basil, freshly grated Sigma wheel cheese, a drizzle of maple syrup, and freshly ground salt and pepper. Mix thoroughly until you achieve a smooth, creamy filling.
Transfer the filling into a piping bag.
Assembly:
Arrange the cooked egg white halves on the serving platter. Fill each half generously, creating a small mound of filling.
For the finishing touch, grate additional cheese over the filled eggs using a fine grater and garnish with seasoned cherry tomatoes for decoration.

Tip for Easily Peeling Hard-Boiled Eggs

The real challenge lies in peeling hard-boiled eggs. At first glance it seems simple, but the shell often sticks and removes part of the egg white, affecting the presentation of the dish. How can you avoid this?
The trick is to add plenty of salt to the cooking water, place the eggs in cold water before heating, and cook them for 10 minutes once the water starts to boil. After removing them from the pot, immediately place them in ice water to stop the cooking process and make peeling much easier.