Iberian ham comes from pigs that eat only acorns for 60 days, creating Spain's $4,000-per-leg delicacy.
Stuffed Eggs with Garlic Prawns and Iberian Ham
Elevate your holiday gatherings with a delightful twist on classic stuffed eggs! By adding succulent garlic prawns and rich Iberian ham, this festive appetizer is sure to steal the spotlight and have everyone clamoring for the recipe. Get ready to impress your guests and spread some cheer this Christmas!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This Spanish tapa represents the collision of Roman egg cookery with Moorish preservation techniques that conquered Iberia in 711 AD—the Romans brought hard-boiled eggs as portable protein, the Moors introduced salt-cured ham preservation, and 16th-century Spanish conquistadors hauled back New World techniques for prawn-shell oil extraction that transformed simple deviled eggs into these aristocratic little bastards that make British pub scotch eggs look like peasant food.
Regional Twist
In Andalusia's Cádiz province, they replace the Iberian ham with local mojama tuna and fold in minced Manzanilla olives, creating a coastal version that tastes like the Mediterranean decided to crash a fancy Madrid cocktail party.
📝 Ingredients
Shopping List
- 8 eggs
- 150 grams iberian ham
- 24 shrimp
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- garlic (to taste)
- Salt
- sunflower oil (to taste)
👨🍳 Instructions
- 1
Peel the prawns and set them aside. Heat olive oil in a pan and sauté the shells/heads of the prawns to extract all the juices. Strain the oil and reserve it for the mayonnaise (let it cool).
- 2
Boil the eggs for 9 minutes, then peel and cut them in half.
- 3
For the mayonnaise, combine the reserved garlic oil, two eggs, and salt. Whisk gradually while adding more sunflower oil until the mayonnaise reaches your desired texture.
- 4
Finely chop the Iberian ham and the prawns (reserve a few prawns for garnish). Add them to the mashed yolks along with a bit of mayonnaise and mix well.
- 5
To assemble, fill the egg halves with the mixture, top with homemade mayonnaise, sprinkle with chopped fresh chives, and garnish with a prawn on a toothpick.
💡 Pro Tips
- ✓Boil eggs for exactly 9 minutes then immediately transfer to ice water for 2-3 minutes to halt cooking and prevent the gray-green sulfur ring that forms when hydrogen sulfide reacts with iron at temperatures above 185°F.timing9 minutes + 2-3 minute ice bath
- ✓Sauté prawn shells at medium heat (275-300°F) for 3-4 minutes to extract maximum flavor compounds like astaxanthin and amino acids, which are fat-soluble and will infuse into the olive oil for a more intense seafood mayonnaise.technique275-300°F for 3-4 minutes
- ✓When making the garlic oil mayonnaise, add the sunflower oil in a thin stream at exactly 1 drop per second initially, then gradually increase to prevent breaking the lecithin emulsion that requires proper oil-to-water ratios.technique1 drop per second initially
- ✓Keep all mayonnaise ingredients at room temperature (65-70°F) because cold ingredients have different viscosities and won't emulsify properly, leading to a broken sauce with separated oil pools.ingredient65-70°F
- ✓Dice the Iberian ham into 2-3mm pieces to maintain its texture contrast against the creamy yolk mixture while ensuring even distribution throughout each bite.technique2-3mm pieces
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Iberian ham comes from pigs that eat only acorns for 60 days, creating Spain's $4,000-per-leg delicacy.
Stuffed Eggs with Garlic Prawns and Iberian Ham
Elevate your holiday gatherings with a delightful twist on classic stuffed eggs! By adding succulent garlic prawns and rich Iberian ham, this festive appetizer is sure to steal the spotlight and have everyone clamoring for the recipe. Get ready to impress your guests and spread some cheer this Christmas!
The Story
This Spanish tapa represents the collision of Roman egg cookery with Moorish preservation techniques that conquered Iberia in 711 AD—the Romans brought hard-boiled eggs as portable protein, the Moors introduced salt-cured ham preservation, and 16th-century Spanish conquistadors hauled back New World techniques for prawn-shell oil extraction that transformed simple deviled eggs into these aristocratic little bastards that make British pub scotch eggs look like peasant food.
Regional Twist
In Andalusia's Cádiz province, they replace the Iberian ham with local mojama tuna and fold in minced Manzanilla olives, creating a coastal version that tastes like the Mediterranean decided to crash a fancy Madrid cocktail party.
📝 Ingredients
Shopping List
- 8 eggs
- 150 grams iberian ham
- 24 shrimp
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- garlic (to taste)
- Salt
- sunflower oil (to taste)
👨🍳 Instructions
- 1
Peel the prawns and set them aside. Heat olive oil in a pan and sauté the shells/heads of the prawns to extract all the juices. Strain the oil and reserve it for the mayonnaise (let it cool).
- 2
Boil the eggs for 9 minutes, then peel and cut them in half.
- 3
For the mayonnaise, combine the reserved garlic oil, two eggs, and salt. Whisk gradually while adding more sunflower oil until the mayonnaise reaches your desired texture.
- 4
Finely chop the Iberian ham and the prawns (reserve a few prawns for garnish). Add them to the mashed yolks along with a bit of mayonnaise and mix well.
- 5
To assemble, fill the egg halves with the mixture, top with homemade mayonnaise, sprinkle with chopped fresh chives, and garnish with a prawn on a toothpick.
💡 Pro Tips
- ✓Boil eggs for exactly 9 minutes then immediately transfer to ice water for 2-3 minutes to halt cooking and prevent the gray-green sulfur ring that forms when hydrogen sulfide reacts with iron at temperatures above 185°F.timing9 minutes + 2-3 minute ice bath
- ✓Sauté prawn shells at medium heat (275-300°F) for 3-4 minutes to extract maximum flavor compounds like astaxanthin and amino acids, which are fat-soluble and will infuse into the olive oil for a more intense seafood mayonnaise.technique275-300°F for 3-4 minutes
- ✓When making the garlic oil mayonnaise, add the sunflower oil in a thin stream at exactly 1 drop per second initially, then gradually increase to prevent breaking the lecithin emulsion that requires proper oil-to-water ratios.technique1 drop per second initially
- ✓Keep all mayonnaise ingredients at room temperature (65-70°F) because cold ingredients have different viscosities and won't emulsify properly, leading to a broken sauce with separated oil pools.ingredient65-70°F
- ✓Dice the Iberian ham into 2-3mm pieces to maintain its texture contrast against the creamy yolk mixture while ensuring even distribution throughout each bite.technique2-3mm pieces