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Tuna Deviled Eggs: A Spanish Tapas


Tuna-stuffed Eggs

Tuna-stuffed Eggs

Copyright 2009 Kevin D Weeks
Deviled eggs are a popular component of cookouts and picnics - not to mention being a great snack at any time of year. They can be made a day or two in advance, are perfect for eating with your fingers, and are almost universally loved. The addition of tuna to these eggs may strike you as bizarre, but I first had them as a tapas in Spain and fell in love with them. I recommend using tuna packed in olive oil (it tastes better) and do look for the smoked Spanish paprika. (Larger image.)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 6 hardboiled eggs, shelled and cut in half
  • 1 can oil-packed tuna
  • 2 Tbsp. finely-chopped red onion
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 tsp. smoked hot Spanish paprika


In a small bowl beat together the egg yolks and all other ingredients until smooth. Spoon into hollowed out egg whites. Chill and serve.

For an elegant presentation check out these deviled egg dishes.

Here's another great and unusual recipe for Wasabi-shrimp Deviled Eggs.

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