This recipe comes from Rebecca Seal's picturesque cookbook <a href="https://www.amazon.com/Lisbon-Recipes-Portugals-Beautiful-Southern/dp/1784881031?tag=food52-20">Lisbon: Recipes from the Heart of Portugal</a>. Think of it as a Scotch egg minus the meat, or a deep-fried deviled egg, with a filling of parsley and white wine vinegar. The filling does not have mayo, like a traditional deviled egg, but the snack tastes very good dipped in a spicy mayonnaise. To make piri piri mayonnaise (for dipping), mix a little bit of piri piri sauce (or another hot sauce of your choice) to mayo and adjust for taste. <br /> <br />Featured In: <a href="https://food52.com/blog/20991">How to Eat Snacks for Dinner, the Portuguese Way</a>.

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