Cooking with Chef Oscar: Huevos Diablos 

Marqués de Cáceres Cava & Huevos Diabos
“This dish is perfect for hosting people because you can make it ahead. It’s a fun dish you can eat with your hands, a sort of tapas style.” - Chef Oscar
The spiciness, creaminess and salinity of these Huevos Diablos, or deviled eggs, pair well with the palate-cleansing bubbles and toasty brioche notes of Marqués de Cáceres Cava.
Want to try the pairing for yourself? You can in just a few easy steps:
- Hard boil 4 eggs. Slice them in half, and remove the yolks.
- In a food processor, combine 4 cooked egg yolks with ¼ cup mayonnaise and 2 tbsp Aji Amarillo Paste and 1 tsp of kosher salt.
- Whip until smooth, and add to a piping pastry bag.
- Fill the empty egg whites with the mixture.
- Top with Nori sheets.