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Kicked Up Pimento and Tuna Deviled Eggs Recipe

Kicked Up Pimento and Tuna Deviled Eggs

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Average Rating:

Total Reviews: 10

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  • 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.

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  • 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.

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  • 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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  • on January 01, 2009

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    Who doesn't like deviled eggs? I usually make them the way my mother did---mayo, mustard, little vinegar--and decorate with an anchovy and parsley. I tried these for a New Year's Eve party and they were absolutely incredible. I followed the recipe exactly. Some of the reviewers talk about having to add more olives, etc., but I used Greek oil cured black olives, which by themselves are very strong, and the amounts listed dturned out perfect. I added a touch more white wine vinger than the recipe suggested as well. I also didn't have spicy paprika so I doctored regular paprika with a little cayenne. The eggs turned out perfect. (Like one of the other reviewers, I use Julia Child's method for boiling them, which makes them very tender. I was afraid this recipe might be too spicy---there were some guests coming who don't like 'hot' food and since I had some other spicy hors d'oeuvres, I wanted something they'd like. All of the guests raved about them. As hostess, I personally went overboard and had FIVE egg halves, they were so good. I'm a very fussy reviewer but you HAVE to try these.

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  • on December 27, 2008

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    Made these a couple times and I suggest that you don't be afraid of the hot paprika, it doesn't not make it too spicy. Also, if you use smoked salmon as someone else suggested, make sure it is the dryer flakier variety. Some smoke salmon is surprisingly bland and the other flavors overpower the fish. I served these as a Christmas appetizer and they were devoured in minutes.

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  • on May 31, 2008

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    Didn't know deviled eggs could be this interesting! Agree with other cooks about adding more of the olives, capers etc; in fact I doubled them (but kept mayo, oil, &, vinegar amounts the same. Added some dried oregano for extra zip. Had enough left over for my husband & I to eat with crackers.

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  • on March 31, 2008

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    I was bored with the standard deviled egg recipe and this was super. The only change I made was to use smoked salmon instead of tuna. The eggs are as attractive as they are delicious.
    Someone suggested Julia Child's boiled egg recipe. I tried it and it worked better than any other I've used. I'm a convert.

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  • on February 04, 2008

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    I thought that this recipe was great. I didn't change anything, but, I did add more of everything (capers, onions, green olives, etc Can't wait to make them again.

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  • on February 03, 2008

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    I changed the tuna to two tablespoons of shredded smoked salmon, deleted the vinegar and added 2 teaspoons of mustard and increased the salt to ? teaspoon. I also sprinkled the egg shells with paprika before adding the filling and then added a pinch of dill before topping with the pimento. I took a double recipe to a Super Bowl party and they got raves. Also, capers are capers. The nonpareil jsut the tiny ones.

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  • on May 17, 2007

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    I couldn't find the nonpareil capers, drained, and white wine vinegar in Kuwait so I put regular capers and I didn't add the vinegar. Even the people who didn't like seafood loved them. I bet they taste even better with everything in the recipe

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