Spanish Deviled Eggs Tuna Recipe

Ever find yourself craving a twist on a classic? Let me share this epic mashup of deviled eggs and tuna salad that’ll make your tastebuds dance.

I love putting whimsical spins on traditional recipes, and these Spanish Deviled Eggs with Tuna are a delightful case in point. They combine the creamy richness of mayonnaise with such bold, punchy flavors as tuna in olive oil and smoked paprika, giving the eggs an irresistible depth.

Each bite is a protein-packed, flavor-filled experience intensified by a barely perceptible hint of lemon and fresh parsley, which are by no means mandatory garnishes.

Spanish Deviled Eggs Tuna Recipe Ingredients

• Eggs: High in protein and essential amino acids.

  A nutrient-rich base.

• Tuna: Packed with protein and omega-3 fatty acids.

  Heart-healthy and flavorful.

• Mayonnaise: Adds creaminess and richness.

  Moderation recommended due to calories.

• Olive Oil: Heart-healthy fat with antioxidants.

  Adds smoothness and depth.

• Smoked Paprika: Provides smoky, aromatic depth.

  Adds mild heat and vibrant color.

Spanish Deviled Eggs Tuna Recipe Ingredient Quantities

• 6 large eggs
• 1 can (approximately 4-5 ounces) of tuna in olive oil, drained
• 1/4 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Sliced olives or pimientos for garnish

How to Make this Spanish Deviled Eggs Tuna Recipe

1. Put the eggs in a saucepan, covering them with water. Heat the water to a boil over a medium flame. When the water boils, reduce the heat, allowing the water to maintain a gentle simmer for 10 minutes.

Simmering. The eggs do not need to be boiled in a vigorous manner. Simmering is a form of cooking where little bubbles are visible in the water, but no actual boiling motion occurs. This provides a gentler environment for the eggs to cook and helps keep the whites tender.

2. Take the eggs out of the water and then place them into an ice bath to make them cool. When the eggs have sufficiently cooled, peel them and cut them in half lengthwise.

3. Carefully take out the yolks and put them in a mixing bowl of medium size. The egg whites can be set aside and served later on a platter.

4. Employing a fork, smash the egg yolks until they are a very fine crumb consistency.

5. Incorporate the ingredients with a fork, making sure to break up the tuna and mix it well with the other ingredients. If using a food processor, add the ingredients to the processor and pulse to combine. Do not over-process; the texture should remain somewhat chunky.

6. Combine all the ingredients in a mixing bowl. Make sure they are sufficiently combined to the point of being creamy and smooth. If you want, you can whip them with a handheld mixer for a minute or so; this makes the mixture even fluffier. When you have a smooth, lump-free mix, season to taste with salt and freshly ground black pepper.

7. Spoon or pipe the filling back into the egg white halves, generously filling each cavity.

8. If you want, you can make each devil’s egg a little fancier and tastier by garnishing it with sliced olives or pimientos.

9. Gently dust a bit more smoked paprika on the deviled eggs for good measure (and good looks).

10. Refrigerate for a minimum of 30 minutes before serving to let the flavors blend. It can be served with garnishes, as noted above, or enjoyed plain.

Spanish Deviled Eggs Tuna Recipe Equipment Needed

1. Saucepan
2. Stove
3. Medium mixing bowl
4. Fork
5. Food processor (optional)
6. Handheld mixer (optional)
7. Spoon or piping bag
8. Measuring cups and spoons
9. Knife
10. Cutting board
11. Platter for serving
12. Ice bath setup (ice, large bowl)
13. Refrigerator

FAQ

• How far in advance can I make these deviled eggs?They can be prepared as much as one day in advance. Store them in the refrigerator in an airtight container, and add garnishes right before serving.
• Can I use tuna in water instead of tuna in olive oil?Certainly! However, if you’re using tuna in water, you might want to consider using a little bit more olive oil just to maintain the richness of the flavor.
• What can I use instead of mayonnaise for a lighter version?Greek yogurt can be used in place of mayonnaise, but this will change the flavor somewhat.
• Is it necessary to use smoked paprika?For the distinctive smoky flavor that is so essential to this dish, smoked paprika is a must. Regular (unsmoked) paprika can be substituted, but the flavor will differ.
• How do I easily peel boiled eggs?Immediately after boiling, cool them in an ice bath and gently roll them on a hard surface to crack the shells, making peeling easier.
• Can I add other ingredients to the filling?Of course! Think about tossing in some finely chopped capers or a splash of hot sauce for a real flavor kick.

Spanish Deviled Eggs Tuna Recipe Substitutions and Variations

To make the tuna in olive oil, use canned salmon or canned chicken as a substitute.
Swap mayonnaise for Greek yogurt or mashed avocado to make this recipe healthier. More Mashing Options: Besides avocado, you could use any bean; just mash them well. White beans (cannellini or navy beans) and chickpeas (garbanzo beans) are good options.
For a somewhat different citrus taste, use lime juice in place of lemon juice.
If you can’t get smoked paprika, try sweet or hot paprika instead.
Cilantro that has been chopped can substitute for parsley and gives a different herb flavor.

Pro Tips

1. Egg Peeling Tip To ensure easy peeling, add a teaspoon of baking soda to the boiling water. This raises the pH of the egg whites, making them less likely to stick to the shell.

2. Tuna Texture Tip For a more even texture, use a fork to flake the tuna finely before mixing it with the other ingredients. This ensures that the tuna blends seamlessly with the egg yolk mixture.

3. Flavor Boost Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture for a subtle kick that enhances the flavors without overpowering them.

4. Presentation Trick Use a piping bag with a star tip to fill the egg whites. This not only makes the deviled eggs look more appealing, but also provides a consistent and generous amount of filling.

5. Make-Ahead Tip Prepare the filling up to a day in advance and store it in the refrigerator. Fill the egg whites shortly before serving to keep them looking fresh and to maintain the best flavor and texture.