Description
Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.
Ingredients
- 6 eggs
- 1 (4 ounce) can tuna packed in oil, drained
- 2 tablespoons diced red onion
- 1 ½ tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon smoked paprika, plus more for garnish
- ¼ teaspoon salt
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil
- remove from heat
- and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
- cool under cold running water
- and peel. Allow to cool completely
- about 20 minutes.
- Slice each egg in half lengthwise
- remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna
- red onion
- mayonnaise
- Dijon mustard
- garlic
- smoked paprika
- and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 6