Batter Up and Fry: Tailgating Treats. “Huevos Rellenos”

It’s hard not to love a great deviled egg. This classic picnic/potluck dish is making a big comeback, even showing up on the menus of some of the hottest restaurants in New York City.

One of my favorite versions of this humble dish is one I came across while studying abroad in Spain during college: the huevos rellenos at a favorite tapas bar. They were filled with tuna and tomato, creating a protein laden, hearty snack with a nice depth of flavor from the tomato. Here is my take on the dish, with a hit of sherry vinegar for acidity and capers for bite. The smoked paprika adds another layer of awesomeness, but if you’ve only got regular that would work as well.

Huevos Rellenos

(makes 12 deviled eggs)

6 eggs

1 can tuna

1 TB tomato paste

2 t. sherry vinegar

3 t. capers

1/3 c. mayonnaise

Pinch of salt and pepper

Smoked paprika, for dusting

Hard boil the eggs. I do this by placing the eggs in a large saucepan and covering them with water. I place the pan over high heat until the water comes to a boil, then turn the temperature down to let the water simmer for 9 minutes. I then run cold water over the eggs until they cool down enough to peel them.

Next, cut the peeled hard-boiled eggs in half. Carefully scoop out the yolks and place into a medium bowl. Place the egg whites on a platter.

Add the tuna, tomato paste, sherry vinegar, capers and mayonnaise to the bowl with the egg yolks. Mix together and then add a bit of salt and pepper to taste. Use to spoons to scoop this filling back into the egg whites. Sprinkle all of the filled eggs with smoked paprika. If not serving immediately, cover the dish and refrigerate until ready to serve.

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