Serious Eats: Recipes

Cook the Book: Tuna-Stuffed Hard-Boiled Eggs

[Photograph: Caroline Russock]

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.

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