Spanish Deviled Eggs with Tuna

Difficulty:

1/5

Ease of Preparation: Easy
Yield: 12 eggs

These Spanish Deviled Eggs are an upscale version of the favorite! Enjoy this twist on the classic that features super-premium olive oil-packed tuna, hard-boiled eggs, and homemade Spanish sofrito (slow-cooked with fresh tomatoes and herbs). A shake of paprika and a cherry tomato on top finishes the picture-perfect visual for this brand new version of a beloved potluck staple.

Ingredients:

Spanish Deviled Eggs with Tuna:

12 large eggs
2 (6-ounce/170 g) cans tuna (packed in oil)
1/2 cup (120 mL) Spanish Sofrito (see recipe below)
1/2 cup (120 mL) mayonnaise
Salt and pepper
Garnish: smoked Spanish paprika, fresh Italian parsley and cherry tomatoes

Spanish Sofrito:

1 medium yellow onion
2 large cloves garlic
1 Anaheim pepper
3 tablespoons extra-virgin Spanish olive oil
1 (28- or 29-ounce) can crushed tomatoes
1 teaspoon paprika (preferably sweet Spanish pimentón)

Method:

For the deviled eggs:

First, boil the eggs in water until hard-boiled, about 9 minutes. After the eggs are hard-boiled, cool in cold water.

Peel carefully, and cut the eggs in half lengthwise. Carefully remove the yolks.

Place the cooked yolks in a mixing bowl and mash well. Set aside the boiled egg whites for later.

Drain the oil from the canned tuna and add to the yolks, separate the tuna with a fork and add the Sofrito. Stir to combine with the tuna.

Mix in the mayonnaise and mash into a paste. To keep the mixture moist, you may need to add more Sofrito. Season with salt and pepper.

Spoon the mixture into the egg whites. Garnish the stuffed eggs with smoked Spanish paprika, quartered cherry tomatoes and parsley.

Transfer to a serving dish and keep refrigerated until ready to serve.

For the sofrito:

Finely chop the onion and garlic.

Cut the pepper into 1/4-inch (or smaller) pieces.

Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan.

Put the onions, garlic, and green pepper into the pan and sauté them until the onions are transparent, reducing the heat if necessary to avoid burning them.

Add the crushed tomatoes and paprika to the pan and mix well.

Continue to cook for about 10 to 15 minutes, reducing the liquid until a somewhat thick sauce is achieved.