Brett Stevens
Our Spanish take on devilled eggs incorporates a spiced salt with smoky notes, crisp jamón for texture and nasturtium leaves for wrapping.
Ingredients
Method
Preheat oven to 200°C fan-forced. For Spanish spiced salt, dry-roast cumin and coriander seeds in a small frying pan until toasted and fragrant (20-30 seconds). Transfer to a mortar and pestle and pound until coarsely crushed, then add smoked paprika, 1½ tsp sea salt flakes and pound to combine. Set aside.
Place jamón on an oven tray lined with baking paper. Bake until crisp (6-8 minutes). Cool, then coarsely chop.
Meanwhile for devilled eggs, cook eggs in a saucepan of boiling water until hard-boiled (8 minutes), then drain, refresh under cold running water and peel. Halve eggs lengthways and carefully scoop out yolks into a bowl (refrigerate whites until required).
Add mayonnaise and mustard to yolks, mix well, then pass through a fine sieve into a clean bowl. Stir in tarragon and season with spiced salt to taste. Spoon into a piping bag fitted with a 1cm star nozzle and pipe mixture into egg whites, or spoon into egg whites if you prefer.
Arrange nasturtium leaves on a serving platter. Top with devilled eggs, crisp jamón and micro parsley. Scatter with finely grated lemon zest and extra spiced salt to serve.
Substitute nasturtium leaves with large rocket leaves if unavailable.
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