One of my 2013 New Year’s Resolutions is to learn Spanish so that next time I go to Cuba and ask for the bathroom, they won’t think I’m saying: “excuse me, where is the cigar?” (yep, something got lost in translation there).
I’ve already started loading up on vocab courtesy of Memrise, which means I can tell you that ‘huevos endiablados’ is Spanish for devilled* eggs (see? Clearly I’m a prodigy).
All the lovely typical Spanish flavours are there – cumin, paprika etc.
If you’re paleo/primal, there’s a good chance you are inhaling eggs at a fearsome rate, so this is a good way of mixing things up.
Buen provecho les amigos!
*before you leave comments berating my shoddy spelling, the British word contains two ‘l’s, the US has one. I’m from the British side of the Atlantic so ‘devilled’ it is.
Huevos Endiablados (serves 2)
- 2 large eggs, hard-boiled
- 1 tsp sour cream
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 tsp lemon juice
- 1 small clove garlic, minced
- pinch of sea salt
- Slice the eggs lengthways and scoop out the yolks, transferring them to a mixing bowl.
- Mash the yolks with the sour cream, cumin, paprika, lemon juice, salt and garlic until well combined.
- Place about a tsp’s worth back into each hollowed out egg, sprinkle with paprika and chill before serving.
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