Huevos Rellenos de Almendra


Huevos Rellenos de Almendra


6 eggs
150 g (5 oz) ground almonds
2 tomatoes

For the mayonnaise: 2 eggs
Vinegar or lemon
Olive oil


Place the eggs in a saucepan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12 minutes, stirring occasionally to make sure the yolk stays in the centre. Remove from the water, leave to cool and remove the shells.

While the eggs are cooking, prepare the mayonnaise as follows: place two eggs, the juice of half a lemon or a tablespoonful of vinegar and a pinch of salt in the jug of a hand blender. Add a few drops of water to make the sauce lighter. Begin to pour in the oil, using the blender to obtain the required consistency. Check for salt

Cut the eggs lengthways and remove the yolk. Mix four yolks with the ground almonds and mayonnaise. Stir well and use to stuff the half egg whites. Place upside down on a platter, on a bed of tomato slices.

Serve covered in mayonnaise and with grated egg yolk sprinkled on top.



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