Tagliatelle achar, spinach, chorizo and truffle oil sauce served with deviled egg chorizo mousse

I have made my Helen’s achar Malaysian Nyonya mixed vegetables prickled a few days ago. Today, I craved for it. I have also tryout making devilled eggs from June Darville recipe. Her recipe is attached below. I have left overs dried tagliatelle that had been sitting in my pantry for a month. I thought best use it before it attracts some sort of insect in the open packet.

This is like West meet East dinner for one. This simple as I already have made the devilled egg last night. Just warm it up and add to tagliatelle and combined the pickled vegetables that too needed warming up. If you like to try making achar the recipe is attached with a picture of it at the bottom.

My dinner for one is sour, sweet, spicy, comfort hearty simple and delicious meal. Serve with a glass of sweet white wine. Let’s keep warm with pasta and spicy pickled achar and deviled egg.

Tagliatelle ingredients

500 g Tagliatelle pasta cooked as per packet instruction
Enough water to boil Tagliatelle in a pot and a few drops of olive oil and pinch salt
200 g baby spinach, washed and drained
200 g diced chorizo
5 Tbs truffle oil
2 cloves of garlic, finely chopped
1/2 c white wine
1 c water from cooking the tagliatelle
Salt and pepper

Deviled egg with chorizo mousse ingredients

4 medium eggs
Enough water to boil
80 g packet cooked and diced chorizo
2 Tbsp cream cheese
1 Tbsp white chocolate sauce
1/2 Tsp dijon mustard
salt and pepper


To boil egg, fill a pot about a quarter of the way with cold water. Place the eggs in a single layer. Add more water so that eggs are covered about 1-2 inches of water. Add 1 Tsp of white vinegar to prevent egg from cracking.  Heat on high heat and bring water to roiling boil. Turn off heat, leave pot on hob for about 15-18 minutes. After time up, spoon eggs out with slotted spoon into a container fill with cold water, cover and put in fridge.

Bring water in sauce pan to boil with Tagliatelle with a few drops of olive oil and salt follow the instruction on packet. Remove eggs saucepan from heat and let them cool down about 15 minutes. Take out the eggs and cool further at room temperature.

Cook the diced chorizo with a bit of oil for about 2 minutes until it released the oil. Add in a bit more oil and baby spinach, cook until weltered. Transfer to a plate keep warm until needed.

Place truffle oil in a large saucepan over medium heat, put garlic cook until fragrant then add 200 diced chorizos cook till it sweat and lightly brown. Add in spinach, white wine and a bit of water from Tagliatelle cooked till wilted. Set aside and keep warm.

Bring out eggs and crack the shell discard it. Then cut into half lengthwise and carefully remove the cooked egg yolks in the middle and add them all to the blender. Pulse the cooked egg yolks into a fine mixture. Add the diced cooked chorizo. Pulse again. Then add the cream cheese, white chocolate sauce and dijon mustard.

Blend them into a smooth and creamy paste. Season with pepper and salt. Blend the egg yolk paste well again. Make sure you check the seasoning and add extra pepper, salt or dijon mustard to taste if necessary. Drained well the Tagliatelle. Add to the chorizo and spinach mixture and achar toss gently to coat them. Might need to add water if sauce too dry or add juice from achar.

Fill the hard-boiled egg whites with the chorizo mousse using teaspoons. Serve the deviled eggs with Tagliatelle achar. Enjoy!!!!


Note: For the achar get recipe here:https://helenscchin.com/2015/02/24/helens-achar-malaysian-nyonya-mixed-vegetables-pickled/

2-3 ladles of achar or more if you like more (I just warm up a bit and put some juice from achar)

For devilled eggs original recipe: https://www.junedarville.com/Deviled-Egg-Recipe.html