Learn how to make Spanish Tuna Deviled Eggs with this step-by-step recipe that is easy to follow and fun to recreate at home!
Tuna Deviled Eggs are among the most common Spanish Tapas. It is widely served in Spanish homes and has undeniably been part of the list of staple tapas recipes that surely every home cook knows.
You can also easily find deviled eggs in tapas bars throughout the country. Tuna deviled eggs, or Huevos Rellenos de Atún, in particular, have been a Spanish tapa favorite since the 1980s.
While Spanish Tuna Deviled Eggs are usually served as an appetizer, this dish can also serve as a light meal or an accompaniment to salad. Try this easy recipe – it is easy to prepare, and it never fails to delight!
Contents
How to prepare Spanish Tuna Deviled Eggs
1. Place fresh eggs in a pot and cover with water. Bring to a boil until the eggs are hard-boiled (around 12 minutes.) Afterward, move the eggs into an ice bath to cool, stopping the eggs from being cooked further by the heat.
2. Gently peel the eggshells. Slice each egg in half lengthwise. Carefully remove the egg yolks with the use of a spoon and place them in a bowl. Set the egg whites aside on a platter.
3. Mash the egg yolks in the bowl until they crumble into small pieces.
4. Open your canned tuna and drain the liquid from the can. In another bowl, separate the tuna flakes by using a fork.
5. Add the tomato sauce to the tuna flakes. Stir until well-combined.
6. Add half of the amount of the mashed egg yolks to the tuna and tomato sauce. Form a paste by mixing them all. Add in more tomato sauce if the mixture needs more moisture. Add salt and pepper to taste.
7. Take the platter of egg whites and fill each half with a tablespoonful of the tuna filling.
8. For the finishing touches, you may put a small amount of mayonnaise on top of each half if you wish. Use some of the remaining crumbled egg yolks to decorate your tuna deviled eggs.
9. Garnish with sweet Spanish paprika for decoration. Add in some chopped chives and cut cherry tomatoes for a pop of color.
10. Place the Spanish tuna deviled eggs in the refrigerator and chill until ready to serve.
Spanish Tuna Deviled Eggs (Huevos Rellenos de Atún)
Ingredients
- 6 large eggs
- 1 can tuna packed in oil (around 5 ounces or 140 grams)
- 1/2 cup tomato sauce,
- Sea Salt
- Ground black pepper
- Optional: 1/2 cup mayonnaise
- Sweet Spanish paprika
- Thinly sliced fresh chives
- Cherry tomatoes for garnish
Instructions
1. Place fresh eggs in a pot and cover with water. Bring to a boil until the eggs are hard-boiled (around 12 minutes.) Afterwards, move the eggs into an ice bath to cool, stopping the eggs from being cooked further by the heat.
2. Gently peel the eggshells. Slice each egg in half lengthwise. Carefully remove the egg yolks with the use of a spoon and place them in a bowl. Set the egg whites aside, on a platter.
3. Mash the egg yolks in the bowl until they crumble into small pieces.
4. Open your canned tuna and drain the liquid from the can. In another bowl, separate the tuna flakes by using a fork.
5. Add in the tomato sauce to the tuna flakes. Stir until well-combined.
6. Add half of the amount of the mashed egg yolks to the tuna and tomato sauce. Form a paste by mixing them all together. Add in more tomato sauce if the mixture needs more moisture. Add salt and pepper to taste.
7. Take the platter of egg whites and fill each half with a tablespoonful of the tuna filling.
8. For the finishing touches, you may put a small amount of mayonnaise on top of each half if you wish. Use some of the remaining crumbled egg yolks to decorate your tuna deviled eggs.
9. Garnish with sweet Spanish paprika for decoration. Add in some chopped chives and cut cherry tomatoes for a pop of color.
10. Place the Spanish tuna deviled eggs in the refrigerator and chill until ready to serve.
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Saturday 18th of February 2023
Hi Laura – thanks for this question.Our counselors have spent years building relationships with college admission counselors – the people who actually read applications – at hundreds of colleges.In a typical year, we would have visited dozens of colleges in the spring.This year, we’ve met even more with many of them, virtually of course, and we’ve been building new relationships as well.Our team of 12 counselors has been in hundreds of meetings and had the opportunity to ask admission officers how their processes are changing, if at all, over the past 8 months. This fall, we continue to meet with admission officials and we’ve had the opportunity to ask them about how their applicant pools are changing in real time.Just last week, six of our counselors attended a virtual conference, where we heard from our counselor colleagues across the country, as well as colleges, about the trends we are seeing this year.So we advise our clients with all of that knowledge in mind.YOU are the best!Thanks again for being able to articulate so clearly about this topic – and many more!I share your site often.So glad that we had the chance to share a road trip together a few years back and that I have you as a resource! Keep up the great work!!!!! Sheri On Thu, Apr 7, 2016 at 3:09 PM, Magellan College Counselingwrote: > ejalexander posted: “Last week I posted this article on Magellan’s > Facebook page (hey – have you “liked” that page yet?We post lots of great > tidbits there!).Someone commented that it always seems that the people > who write pieces like this, advising (sometimes admonishing)” >
Meritxell Farre Serra
Friday 30th of July 2021
No such thing as "huevos endiablados in Spain, if one thing we have is "huevos rellenos", which is how they are known in the country. If you are going to teach people about foreign cuisine, please don't bastardize the names. Thanks.
Brian
Thursday 29th of July 2021
Endiablados? Always just called them "huevos rellenos."