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.

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  • Course Small Bites
  • Cuisine Spanish
  • Keyword Delicious, Different, Do-Ahead, Tapas
Servings Prep Time Cook Time
6 people 20 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
6 people 20 minutes
Passive Time Total Time
20 minutes
Buying hardboiled, peeled eggs makes this a snap to make and white albacore tuna is a fine substitute for yellow fin tuna.
Degree of Difficulty
  • 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
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Slice hardboiled eggs in half, and remove egg yolks to a separate bowl. Reserve egg whites for filling later.
  3. 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.
  4. 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.
  5. Fill the reserved egg whites with the tuna mixture.
  1. Sprinkle the filled eggs with reserved crumbled eggs yolks and thinly sliced chives

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