Spanish-Style Deviled Eggs (Huevos Rellenos de Atún) Recipe
Spanish-style deviled eggs with tuna offer a simple, five-ingredient appetizer.
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Instructions
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Start boiling water to hard-boil eggs.
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Hard-boil the eggs, then cool them in cold water.
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Peel and halve the eggs lengthwise, carefully removing the yolks.
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Mash the yolks in a bowl; set the egg whites aside.
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Drain canned tuna, then combine it with tomato sauce in a separate bowl; mix well.
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Add half of the mashed yolks, salt, and pepper to the tuna mixture; mix to form a paste, adding more tomato sauce if needed for consistency.
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Spoon the tuna mixture into the hollowed egg white halves.
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Place a small amount of mayonnaise on top of each filled egg.
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Decorate with the remaining crumbled yolks and a sprinkle of Spanish paprika.
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Optionally, garnish with quartered cherry tomatoes and chopped chives.
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Chill the deviled eggs until ready to serve.