Food Network: Kicked Up Pimento and Tuna Deviled Eggs

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Kicked Up Pimento and Tuna Deviled Eggs
Recipe courtesy Emeril Lagasse, 2006

Ingredients
8 hardboiled eggs, peeled and cut in 1/2lengthwise,
yolks removed and reserved separately
1/4 cup mayonnaise, preferably homemade
1 tablespoon extra-virgin olive oil
2 tablespoons chopped black or green olives
1 tablespoon minced red onion
1 tablespoon chopped pimento, plus thin strips for garnish, if desired
2 teaspoons minced parsley
1 teaspoon nonpareil capers, drained
1/2 teaspoon white wine vinegar
1/4 teaspoon salt

1/4 teaspoon hot paprika, plus more for sprinkling on top for garnish
3 tablespoons drained and flaked light tuna packed in olive oil, preferably
Italian

Instructions
In a small mixing bowl mash the egg yolks with the
back of a fork. Add the mayonnaise and olive oil and mix until smooth. Add the
olives, onion, pimento, parsley, capers, vinegar, salt and hot paprika and mix
well to combine. Add the flaked tuna and fold gently to combine, trying to keep
the tuna flakes intact. Taste and adjust the seasoning if necessary. Using a small
spoon, divide the filling evenly among the wells of the cooked egg whites and
garnish the top of each filled egg with 1 or 2 small strips of pimento, if
desired. Sprinkle lightly with paprika. Serve immediately or refrigerate, covered
with plastic wrap, for up to overnight before serving.

(Note: if refrigerating overnight, sprinkle with the paprika just before
serving.)