Spanish Deviled Eggs with Tuna - Tapas Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar texture and flavor at a lower price.

Add 6 organic eggs into a sauce pan, fill the sauce pan with water (about 1 inch above the eggs), and heat the sauce pan with HIGH heat. Once the water comes to a rolling boil, place a lid on top and turn off the fire.

After 10 minutes, remove the lid from the sauce pan and transfer the eggs to a bowl with cold water for 5 minutes. Then crack the eggs, cut them in half, and add the egg yolks into a bowl, setting the egg whites aside.

Crumble the egg yolks in the bowl with a fork until well crumbled, then add 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 1 finely minced clove of garlic, 1 tin of high quality Spanish tuna (oil drained), season with sea salt and a generous portion of freshly cracked black pepper, and mix everything together until well mixed.

Evenly divide the egg yolk mixture into each egg white (I did it with a spoon), then cut a jarred roasted red bell pepper into thin strips and add 2 strips on top of each deviled egg, topping them off with a little dried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens