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Tuna Deviled Eggs (Spain)

Tuna Deviled Eggs (Spanish Tapa)

4.67 from 9 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 228 kcal

Ingredients
  

  • 6 large eggs
  • 7 ounces tuna canned in olive oil, drained
  • 5 tbsp mayonnaise
  • 12 pitted green olives, chopped
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika plus extra for sprinkling on top
  • Kosher salt
  • Parsley leaves to decorate

Instructions
 

  • Place the eggs in the boiling water carefully to avoid breaking them. Let them boil on low for 10-12 minutes. (larger eggs 12 minutes, smaller eggs, 10 minutes)
  • Once cooked, run them through cold water to stop the cooking process and to lower the temperature. Peel them and cut them in half lengthwise.
  • In a small bowl, add mayonnaise, drained tuna (without oil), chopped olives, ground black pepper and smoked paprika. Smash all ingredients with a fork to avoid large lumps.
  • Extract the cooked yolks from the eggs with a spoon and add yolks to bowl with tuna mixture. Mix well with the other ingredients.
  • Fill the egg whites with the egg/tuna mixture, sprinkle with smoked paprika and kosher salt. Decorate with parsley leaves.
  • Put the eggs in the fridge for 30 minutes before serving.

Nutrition

Calories: 228kcalCarbohydrates: 1gProtein: 16gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 197mgSodium: 387mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 376IUCalcium: 38mgIron: 1mg
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