Spanish Deviled Eggs with Radish and Smoked Sweet Paprika
These Spanish-inspired deviled eggs are a delightful fusion of flavors, with tuna, radish and smoked sweet paprika. They are perfect as a tapa or an appetizer for any occasion.
Why You'll Love These Deviled Eggs
They are creamy, smoky and fresh at the same time. The radish adds a crunchy bite, and the tuna makes the filling rich and savory. You can make them ahead, so they are ideal for parties and family gatherings.
Ingredients for the Deviled Eggs
- 6 large eggs
- 1 tuna can by Ramón Peña, drained and flaked
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Radishes, thinly sliced, for garnish
- Smoked sweet paprika by El Angel, for garnish
- Fresh parsley, chopped, for garnish
How to Make Spanish Deviled Eggs
- Hard-boil the eggs. Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool. Peel them and cut them in half lengthwise.
- Prepare the filling. Remove the yolks and place them in a bowl. Mash the yolks and mix them with the drained tuna, mayonnaise, Dijon mustard, salt and pepper. Adjust the seasoning to taste.
- Fill the egg whites. Spoon or pipe the tuna and yolk mixture back into the egg white halves.
- Garnish. Top each egg with a thin slice of radish. Sprinkle smoked sweet paprika over the eggs for a smoky flavor and a pretty look. Add some freshly chopped parsley for a burst of freshness.
- Serve. Arrange the eggs on a serving platter and serve them chilled.
Tips and Serving Ideas
Chill the eggs for at least 30 minutes before serving so the filling sets. Keep them in the fridge until the last moment. Serve them with a glass of cold white wine or a Spanish vermouth.
Learn more about Ramón Peña and its canned seafood tradition, or browse our canned seafood and more Spanish recipes.
