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Huevos Endiablados

Huevos Endiablados

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    50 m
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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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ladybuggs5224
0

ladybuggs5224

3/6/2013

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.

Christina
0

Christina

2/25/2013

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. :)

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