Rating: 4.31 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

139 calories; protein 11.9g; carbohydrates 1.6g; fat 9.3g; cholesterol 190.7mg; sodium 316.2mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
03/07/2013
These were good we ate them with soup and a grilled cheese for a light lunch. Easy and something just a little different it does make a ton of filling tho so we ate leftovers on crackers the next day. Read More
(3)
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/06/2013
These were good we ate them with soup and a grilled cheese for a light lunch. Easy and something just a little different it does make a ton of filling tho so we ate leftovers on crackers the next day. Read More
(3)
Rating: 4 stars
02/25/2013
Tasty! Reminded me of tuna salad and that's what I was expecting so it was a good thing. Nice flavor and the smoked paprika was a nice touch. I would make these again! Thanks for sharing.:) Read More
(1)
Rating: 4 stars
05/23/2016
I had to pick a Spanish recipe for class and I picked this one. I'm glad I did! I double the recipe and had enough for 17 eggs with plenty filling leftover! My mom was scarfing it down. They were a hit in my class and I would definitely make it again! Read More
(1)
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Rating: 4 stars
10/31/2015
Very tasty! I made a dozen eggs so doubled the recipe. I am in Europe and the tuna can was 170 g more like 6 ounces each so I just used one 170 g can for the whole 12-egg recipe. For my taste I could have increased the spiciness. But they disappeared at the party! Read More
Rating: 5 stars
01/25/2020
Great recipe. I double the recipe for a dozen eggs and I had a lot of the filling leftover. I feel like it could fill another dozen eggs. I do hate to waste all those yolks though. Read More
Rating: 5 stars
05/17/2019
These were delicious. I took them to a potluck at work and they were a hit. Read More
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Rating: 4 stars
01/13/2021
These eggs were OK. Not extraordinary but not bad either. Might make it again not yet sure about it. Read More