Living in Saratoga Springs allow us to visit many different eateries almost right outside our front door. It’s fun to experiment with different cuisines, get out and about and patronize our local merchants. One such restaurant, the Boca Bistro specializes in different tapas commonly found in and around Spain. This recipe – developed by my husband, Chris (the only credit I can take is devouring them!) is inspired by several visits there – enjoying a nice glass of Rioja and nibbling on several different tapas. But I must admit – their deviled eggs are always included in our choice of two to three. This is an homage to them!
One other note: You can now find hard-boiled eggs in your dairy section of the supermarket. I highly recommend them. Personally, I hate peeling eggs – and this way, you’re assured of perfectly cooked eggs, ready to go when you are! It’s a real time saver!
Serves Four to Six
Time: 30 Minutes Preparation (including chilling)
6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon garlic, finely minced
1-2 slices cooked bacon – finely minced
½ teaspoon truffle oil
Salt and Pepper to taste
6 medium shrimp, roasted and bisected
Slice each hard-boiled egg lengthwise. With a spoon, carefully remove yolk and place in a medium-sized bowl. Mash with a fork. Add mayonnaise, mustard, garlic, bacon, truffle oil salt and pepper. Mix until thoroughly combined. Taste for seasoning and adjust as you see fit.
Using a Ziploc bag, carefully spoon egg mixture into bag, squeezing toward the bottom. Snip off a corner of the bag and pipe the egg filling into each empty egg – careful not to overfill.
Garnish each egg with a half-shrimp*. Refrigerate for at least 20 minutes. Serve on a nice plate.
*Roasting your shrimp: Place shrimp on a baking sheet and drizzle with olive oil – just enough to coat. Sprinkle with salt and pepper. Roast in a 400°F oven for 8 minutes or until just pink. Allow to cool slightly before cutting in half.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!