Spanish deviled eggs with tuna
12 EGGS/24 HALVES
12 large eggs
2 (6-ounce/170 g) cans tuna (packed in oil)
1/2 cup (120 ml) Spanish Sofrito (see recipe)
1/2 cup (120 ml) mayonnaise
Salt and pepper
Smoked Spanish paprika
Fresh Italian parsley
First, boil the eggs in water until hard-boiled, about nine minutes. After the eggs are hard-boiled, cool in cold water.
Peel carefully, and cut the eggs in half lengthwise. Carefully remove the yolks.
Place the cooked yolks in a mixing bowl and mash well. Set aside the boiled egg whites for later.
Drain the oil from the canned tuna and add to the yolks, separate the tuna with a fork and add the Sofrito. Stir to combine with the tuna.
Mix in the mayonnaise and mash into a paste. To keep the mixture moist, you may need to add more Sofrito. Season with salt and pepper.
Spoon the mixture into the egg whites. Garnish the stuffed eggs with smoked Spanish paprika, quartered cherry tomatoes and parsley.
Transfer to a serving dish and keep refrigerated until ready to serve.
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