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Spicy Calabrian Devil’s Eggs Recipe

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Ingredients

Adjust Servings:
4 slices pancetta or 4 slices prosciutto
6 large hard-boiled eggs, cooled and shelled
80 g good-quality sausage, 'nduja peeled if in casing
60 ml creme fraiche
2 tablespoons mayonnaise
sea salt & freshly ground black pepper

Nutritional information

77.7
Calories
58 g
Calories From Fat
6.5 g
Total Fat
2.6 g
Saturated Fat
104.1 mg
Cholesterol
93.7 mg
Sodium
0.6 g
Carbs
0 g
Dietary Fiber
0.3 g
Sugars
4 g
Protein
441g
Serving Size

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Spicy Calabrian Devil’s Eggs Recipe

Features:
    Cuisine:

    Calabrian deviled eggs ||| Text excerpted from APERITIVO 2017 by Kay Plunkett-Hogge ||| As mentioned earlier, the Calabrians are the kings and queens of Italian chillies. So it made perfect sense in my chilli-fevered imagination to make a devilled egg with their fiery nduja sausage. I hope they approve. And if not, so what? These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco . . .

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Uova Alla Diavola Calabresi from APERITIVO, Calabrian deviled eggs ||| Text excerpted from APERITIVO 2017 by Kay Plunkett-Hogge ||| As mentioned earlier, the Calabrians are the kings and queens of Italian chillies So it made perfect sense in my chilli-fevered imagination to make a devilled egg with their fiery nduja sausage I hope they approve And if not, so what? These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco


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    Steps

    1
    Done

    First, Make the Ham Garnish. Preheat the Oven to 180c (350f), Gas Mark 4. Lay the Ham Slices on a Piece of Foil. Fold the Foil Over the Ham, Then Sandwich It Tight Between 2 Baking Trays. Pop Into the Oven For About 15 Minutes. Remove the Ham from the Trays and the Foil, and Set Aside on Kitchen Paper to Drain and Cool. Once Cold, the Slices of Ham Can Be Kept in an Airtight Container Until Needed.

    2
    Done

    Halve the Hard-Boiled Eggs and Gently Scoop the Yolks Out Into a Clean Bowl. Mash Thoroughly With the nduja Sausage, Crme Frache and Mayonnaise. Taste, Then Season Lightly With Salt and Pepper.

    3
    Done

    Scoop the Yolk Mixture Back Into the Reserved Egg Whites and Garnish Each With a Shard of Crispy Pancetta or Prosciutto. Serve Straight Away.

    4
    Done

    Recipe Courtesy of Aperitivo by Kay Plunkett-Hogge.

    5
    Done

    Get the Book Here:

    6
    Done

    Https://Www.amazon.com/Aperitivo-Drinks-Snacks-Dolce-Vita/Dp/178472310x/.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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