These Spanish Devilled Eggs are remarkably delicious! They are best when made with yellow fin tuna, and lots of spice, it is wonderful. I used a spicy tomato sauce and added a bit of Asian chili, but if you like it hot, add more. Another wonderful tapas dish for your next get together.

Huevos Rellenos de Atún, Spanish Style Devilled Eggs

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Course: Small Bites
Cuisine: Spanish
Prep Time: 20 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : Buying hardboiled, peeled eggs makes this a snap to make and white albacore tuna is a fine substitute for yellow fin tuna.


  • 6 large hard-boiled eggs
  • 1 can 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 lemon juice and zest
  • kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise (Hellman's)
  • 1 tspn Asian chili sauce


  • smoked sweet paprika to sprinkle
  • fresh chives thinly sliced


  • Gather all ingredients before starting recipe.
  • Slice hardboiled eggs in half, and remove egg yolks to a separate bowl. Reserve egg whites for filling later.
  • Drain oil from tuna and add tuna to a separate bowl, mash the tuna with a fork and add the lemon zest and juice, tomato sauce, mayonnaise and 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 salt and pepper to taste.
  • Fill the reserved egg whites with the tuna mixture.


  • Sprinkle the filled eggs with reserved crumbled eggs yolks and thinly sliced chives

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