Spanish-Style Deviled Eggs (Huevos Rellenos de Atún) Recipe

Delicious deviled eggs with tuna and tomato
Dorling Kindersley/Getty Images
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
193 Calories
14g Fat
1g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 193
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 195mg 65%
Sodium 344mg 15%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 15g
Vitamin C 1mg 4%
Calcium 35mg 3%
Iron 1mg 8%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most traditional Spanish lunches start out with appetizers or tapas. The most common might be olives, ham, and cheese while other families put out roasted red peppers, anchovies, or deviled eggs. 

This deviled eggs with tuna recipe (huevos rellenos de atún) is a traditional Spanish egg recipe. Deviled eggs are often served as a pre-lunch appetizer in homes around Spain. This version combines tuna and tomato sauce with creamy egg yolks. The dish is then topped with homemade mayonnaise and sprinkled with sweet Spanish paprika.

This recipe is quick to make and a bright addition to any lunchtime meal. Make them and learn why deviled eggs with tuna are a Spanish favorite.

Ingredients

  • 12 large eggs

  • 2 (6-ounce) cans tuna packed in oil

  • 1/2 cup tomato sauce, more if needed

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup mayonnaise

  • Sweet Spanish paprika, for garnish

  • Thinly sliced fresh chives and quartered cherry tomatoes, optional, for garnish

Steps to Make It

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

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

  3. Place the cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites for later.

  4. Drain the oil from the canned tuna and put the fish into another mixing bowl. Separate the tuna with a fork and add the tomato sauce. Stir to combine with the tuna.

  5. Add half of the egg yolks to the bowl and mix to a paste. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Spoon this tuna mixture into the halved egg whites. 

  6. Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks to decorate your deviled eggs by sprinkling over the egg halves. Then sprinkle sweet Spanish paprika over the egg halves for decoration.

  7. Optionally, you can garnish your tuna deviled eggs with chives and cherry tomatoes. Simply slice the cherry tomatoes into quarters, and place a piece on top of each deviled egg. Sprinkle chives on top of the serving dish. 

  8. Chill the deviled eggs and keep them refrigerated until you are ready to serve them.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.