Ah, deviled eggs: so underrated. I love them, but no one seems to make them anymore. And by “anymore” I mean like, not since the 50’s. So when I was browsing through some tapas recipes for the upcoming Yom Kippur holiday, I got really excited when I came across this one for “Stuffed eggs in Argentina” (or, Huevos rellenos en Argentina). The recipe calls for anchovies, which do contribute a nice salty nuttiness, but if you hate anchovies, just leave them out.
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Break Fast Tapas: Argentinian Deviled Eggs
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