Deviled Boiled Eggs in Spicy Salsa with Oristor Seafood Chili Paste
Bring a fiery twist to your table with our Devilled Boiled Eggs in Spicy Salsa — a bold and heartwarming dish that’s as comforting as it is exciting. This recipe fuses the richness of hard-boiled eggs with a vibrant, homemade salsa infused with the deep, savory heat of Oristor Seafood Chili Paste. Perfect as a starter, snack, or side, it’s where simple ingredients meet irresistible flavor. Fresh herbs, aromatic spices, and the signature Oristor kick come together in one unforgettable bite.
Let’s spice up tradition, one egg at a time!
Ingredients
Instructions
Cook the salsa:
Sauté the cinnamon, diced onions and garlic in a pan with a little oil until softened.
Add the 100g Oristor Seafood Chili Paste and diced tomatoes.
Cook until the tomatoes break down and the salsa thickens slightly.
Add a pinch of cumin and paprika (seed or powder) and sauté for a minute
Season:
Season the salsa with salt and pepper to taste. You can also add other spices like cumin or paprika.
Add herbs:
Stir in fresh herbs like chopped parsley or coriander at the end.
Assembly:
Slice the eggs: Cut the peeled, hard-boiled eggs in half lengthwise.
Top with salsa: Arrange the egg halves on a plate and generously spoon the salsa over them.
Garnish: Sprinkle with additional fresh herbs for garnish.
