Spanish Style Deviled Eggs, Rellenos de Atún

Name: Spanish Style Deviled Eggs, Rellenos de Atún
Total time: 20 min
Ingredients: 6 large hard-boiled eggs; 3 oz yellow fin tuna packed in oil (these are found both canned and in small bottles); 1/2 cup tomato sauce (spicy bottled spaghetti sauce or bottled pizza sauce); 1 whole lemon (zest and juice); kosher salt; freshly ground black pepper; 1/4 cup mayonnaise (Hellman's); 1 tsp Asian chili sauce; smoked sweet paprika (to sprinkle); fresh chives (thinly sliced)

inspiredcuisine.ca

These Spanish Devilled Eggs are remarkably delicious! They are best when made with yellow fin tuna, and lots of spice, it is wonderful. I used a spicy tomato sauce and added a bit of Asian chili, but...

View full recipe on inspiredcuisine.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at inspiredcuisine.ca.

Share this recipe:

Cooking tools:

Microplane
Chef's knife
Cutting board
Mixing bowl
Fork
Spoon
Measuring cup
Measuring spoon

Ingredients

6 large hard-boiled eggs
3 oz yellow fin tuna packed in oil (these are found both canned and in small bottles)
1/2 cup tomato sauce (spicy bottled spaghetti sauce or bottled pizza sauce)
1 whole lemon (zest and juice)
kosher salt
freshly ground black pepper
1/4 cup mayonnaise (Hellman's)
1 tsp Asian chili sauce
smoked sweet paprika (to sprinkle)
fresh chives (thinly sliced)