Photo: Kicked Up Pimento and Tuna Deviled Eggs Recipe
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
Directions
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.)
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By ayejai
Dallas, TX
on September 30, 2010
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I have to say this recipe is great. For some reason I never followed the actual recipe and used tuna. I have used both crab and shrimp. Both were incredible and these deviled eggs never last long. Most folks are used to the semi-sweet version and are blown away by the savory flavor this recipe has going for it. I usually do a quick rinse of the capers and olives. It cuts down on the saltiness I experienced the first time I prepared these. Awesome appetizer and quick and easy to prepare.
By pamela.reads
Lexington, KY
on February 06, 2010
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I'm sorry, but I love tuna and I love deviled eggs, but these taste like cat food. Not good.
By Cheryl B.
Rutherford, NJ
on July 01, 2009
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Oh my, I really was believing Deviled Eggs were just one of those apps that would always be made the basic way with the mayo, mustard,etc, and some paprika on top, so as not to rock anyone's boat. Well, I had enough the other night, and decided to bring something "a little different" to a get-together. I had no idea how they would go over having such a diverse amount of ingredients. I couldn't get the hot paprika, so I added a sprinkle of chili powder like another reviewer did. I doubled the recipe, and a good thing I did, as I barely got the trays to the table before people were coming after me! I think they would have eaten the plastic wrap had I not been quick enough to get it off! Even the kids went for them, which shocked me. I have been volunteered to bring these to every gathering from now on, and I'm quite grateful to do it!
Thanks Emeril, I knew there was a reason I always loved you!
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