Deviled Eggs with Radish and Smoked Sweet Paprika in a long white serving plate

Deviled Eggs with Radish and Smoked Sweet Paprika

Deviled Eggs with Radish and Smoked Sweet Paprika

These Spanish-inspired deviled eggs are a delightful fusion of flavors, featuring tuna, radish, and smoked sweet paprika. Perfect as a tapa or appetizer for any occasion!


  1. Hard-Boil the Eggs:
    • Place the eggs in a saucepan and cover with water.
    • Bring to a boil, then reduce the heat to simmer for 10 minutes.
    • Transfer the eggs to an ice bath to cool, then peel and cut in half lengthwise.
  2. Prepare the Filling:
    • Remove the egg yolks and place them in a bowl.
    • Mash the yolks and mix with drained tuna, mayonnaise, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
  3. Fill the Egg Whites:
    • Spoon or pipe the tuna and egg yolk mixture back into the egg white halves.
  4. Garnish:
    • Top each deviled egg with a thin slice of radish.
    • Sprinkle smoked sweet paprika over the eggs for a smoky flavor and visual appeal.
  5. Final Touch:
    • Garnish with freshly chopped parsley to add a burst of freshness.
  6. Serve:
    • Arrange the Spanish Tuna Stuffed Deviled Eggs on a serving platter and serve chilled.
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