Huevos Endiablados

Huevos Endiablados

2

"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

50 m servings 139 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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 nex...

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. :)