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These Spanish Devilled Eggs are remarkably delicious. They shine when made with yellowfin tuna and plenty of spice. The flavors are bold, lively, and irresistible. I used a spicy tomato sauce with a touch of Asian chili, but if you like real heat, feel free to turn it up. A beautiful little tapas bite for your next gathering.
Tip : Buying hardboiled, peeled eggs makes this a snap to make and white albacore tuna is a fine substitute for yellow fin tuna.
Ingredients
- 6 large hard-boiled eggs
- 3 oz yellow fin tuna packed in oil these are found both canned and in small bottles
- 1/2 cup tomato sauce spicy bottled spaghetti sauce or bottled pizza sauce
- 1 whole lemon zest and juice
- kosher salt and freshly ground black pepper
- 1/4 cup mayonnaise (Hellman's)
- 1 tsp Asian chili sauce
Garnish
- smoked sweet paprika to sprinkle
- fresh chives thinly sliced
Instructions
Gather all ingredients before starting the recipe.
- Slice 6 large hard-boiled eggs in half and remove egg yolks into a separate bowl. Reserve egg whites for filling later.
- Drain oil from 3 oz yellow fin tuna packed in oil and add tuna to a separate bowl. Mash the tuna with a fork and add lemon zest and juice of 1 whole lemon, 1/2 cup tomato sauce, 1/4 cup mayonnaise (Hellman's) and 1 tsp Asian chili sauce. Stir to combine.
- Mash yolks in a separate bowl, reserve a teaspoon full for garnish, then add the remaining mashed eggs yolks to the tuna mixture and stir to combine well. Season with kosher salt and freshly ground black pepper.
- Fill the reserved egg whites with the tuna mixture.
Garnish
- Sprinkle the filled eggs with reserved crumbled eggs yolks and smoked sweet paprika and garnish with thinly sliced fresh chives.
