In my mind deviled eggs have always been a distinctly American hors d'oeuvre. But after doing a bit of poking around, it seems as though these hard-boiled and stuffed eggs have been enjoyed for centuries and possibly date back to ancient Rome. The Book of Tapas by Simone and Inés Ortega has several different preparations of huevos rellenos, all of which make for an ideal predinner snack.
These Tuna-Stuffed Hard-Boiled Eggs particularly appealed to me since the filling of tuna, olives, red peppers, and mayo is pretty much identical to a tuna salad that I make at home on a regular basis. I followed the recipe but added an extra step to tone down the pungency of the onions. After chopping them I soaked them for about 10 minutes in cold water, which leaches out some of the sharpness that I was afraid would overpower the rest of the ingredients.
The eggs were just as enjoyable as I'd imagined that they would be with all of the great saltiness from the tuna and olives and a richness from the mayonnaise and yolks. In the egg-based tapas chapter Simone and Inés Ortega have all sort of wonderful ideas for stuffing hard boiled eggs—smoked salmon and salmon roe, a Russian salad of mayo, peas, carrots, and potatoes, and anchovies and watercress, certainly enough ideas to inspire cocktail hour spread of deviled eggs.
Win The Book of Tapas
As always with our Cook the Book feature, we have five (5) copies of The Book of Tapas to give away this week.
- 8 eggs
- 7 ounces canned tuna, drained and flaked
- 1 onion, finely chopped
- 4 bottled or canned red bell peppers, drained and finely chopped
- 8 olives, pitted and finely chopped
- 4 tablespoons thick mayonnaise, plus extra to garnish
To hard boil the eggs, pour enough water to cover them into a large pan, add 1 tablespoon salt and bring to a boil. Add the eggs carefully and stir gently with a wooden spoon so that when they set the yolks will be in the center. Cook medium sized eggs for 12 minutes. (Add 1 minute for bigger eggs and subtract 1 minute for smaller eggs.) Drain off the hot water, fill the pan with cold water and leave the eggs until required.
Mix the tuna and onion together, then stir in the bell peppers, olives and enough mayonnaise to bind together. Season with salt and stir again.
Shell and halve the eggs lengthwise, then scoop out the yolks with a teaspoon, without piercing the whites. Cut a thin slice off the base of each egg white half so it stays upright. Finely chop the yolks and set aside.
Using a teaspoon, fill the egg whites with the tuna mixture, and garnish around the eggs with extra mayonnaise. Sprinkle the egg yolks over the eggs and chill in the refrigerator until ready to serve.