Spanish Deviled Eggs Recipe

Ingredients

• 8eggs
• 1 can (150 g)tuna in olive oil
• 10pitted olives
• 5 tablespoonsmayonnaise
• 1 teaspoonsalt
• 1 teaspoonsmoked paprika
• 1/2 teaspoonblack pepper

Instructions

1. 1

   Boil the eggs

   Cook the eggs in water that is already boiling for about 10 minutes. Transfer them to a bowl of cold water to cool quickly and make peeling easier.

2. 2

   Separate the yolks

   Cut the eggs in half carefully, remove the yolks and put them in a separate bowl.

3. 3

   Drain the tuna

   Open the tuna tin and drain off the excess liquid. Put the tuna in a large bowl for the filling.

4. 4

   Chop the olives

   Finely chop the pitted olives. The pieces do not need to be perfectly even.

5. 5

   Mix the filling

   Break up the yolks and add them to the bowl with the tuna. Add the mayonnaise, salt, paprika and pepper, then mash everything with a fork until smooth and evenly combined.

6. 6

   Fill the whites

   Spoon the filling into the egg-white halves, using roughly 1 to 2 tablespoons for each, or pipe it in with a piping bag.

7. 7

   Chill and garnish

   If you like, sprinkle the eggs with a little paprika or chopped chives. Refrigerate for 30 minutes before serving, or serve at room temperature.

What are Spanish deviled eggs?

Huevos rellenos means stuffed eggs, a familiar Spanish-style preparation of hard-boiled eggs with a savoury filling. Recipes vary, but tuna and egg yolks make a popular, hearty combination.

Here, mayonnaise brings the filling together, while olives add a briny note and smoked paprika gives it gentle warmth. The ingredients are simple, and the halves are easy to serve as a starter or part of a tapas-style spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 15g protein, 1g carbs, 14g fat.

The eggs and tuna provide most of the protein, while the yolks, tuna in olive oil and mayonnaise contribute much of the fat. The filling has very little carbohydrate; serve a portion with salad and bread or potatoes if you want a more balanced, substantial plate.

Choose the tuna and olives

Tuna: The recipe uses tuna packed in olive oil. Drain it before mixing so the filling holds its shape rather than becoming oily or loose.

Olives: Pitted olives are easiest to prepare. Chop them finely so their salty flavour is spread through the filling.

Get the eggs ready

Boiling water: Start the eggs in water that is already boiling and cook them for about 10 minutes, as directed. Move them straight to cold water to cool and make them easier to peel.

Halving: Cut the eggs carefully and lift out the yolks without tearing the whites. Keep the halves intact, since they need to hold the filling.

Make a smooth filling

Mashing: Break up the yolks before combining them with the tuna, mayonnaise and seasonings. Mash with a fork until the mixture looks even and can be spooned or piped.

Texture: If the mixture is too coarse, continue mashing rather than adding extra ingredients. Finely chopped olives help keep the filling manageable.

Fill and finish

Spoon or pipe: A spoon is convenient, while a piping bag gives the eggs a neater finish. Use a similar amount in each half so the portions are consistent.

Garnish: A light dusting of paprika or a little chopped chive adds colour. The garnish is optional and does not change the filling.

Plan the timing

The eggs take about 10 minutes to boil, followed by cooling, peeling and filling. The method gives the option of chilling the finished eggs for 30 minutes before eating.

Allow time for the eggs to cool enough to handle safely. If serving them at room temperature, the recipe says the chilling step can be skipped.

What to serve with them

Serve the eggs as a starter or alongside a spread of other small dishes. A crisp salad or sliced tomatoes offer a fresh contrast to the creamy filling.

For a more substantial meal, add bread and a vegetable side. Keep the eggs chilled until it is time to serve.

Recipe notes & tips

• Cool the eggs in cold water before peeling to make handling easier.
• Drain the tuna well so the filling is not too loose.
• Chop the olives finely for a more even filling.
• Mash the yolks before adding the other filling ingredients.
• Use a piping bag if you want a tidier finish.
• Chill the filled eggs for 30 minutes if you prefer to serve them cold.

Variations

• Add chives: Scatter chopped chives over the filled eggs for a fresh garnish.
• Adjust the paprika: Use a little less or more smoked paprika to suit your taste.
• Make it rustic: Spoon the filling into the whites rather than piping it.
• Keep the olives chunky: Chop them less finely for a more pronounced briny bite.

Common mistakes to avoid

• Skipping the cold-water bath: The eggs stay hot and are harder to peel; cool them in a bowl of cold water.
• Leaving excess oil in the tuna: The filling can turn loose or oily; drain the tuna before mixing.
• Roughly cutting the whites: Torn halves are harder to fill; cut carefully and remove the yolks gently.
• Using large olive pieces: They can make the filling difficult to spoon; chop the olives finely.
• Overfilling the halves: Filling may spill over the edges; use a consistent 1 to 2 tablespoons per half.

How to store

Store the filled eggs covered in the fridge and eat within 2 days. Serve them chilled, or let them stand briefly at room temperature before eating; do not leave them out for an extended time.

Frequently asked questions