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Spanish Deviled Eggs with Tuna

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Albert Bevia


  • -6 organic eggs
  • -1 clove of garlic minced
  • -1/4 cup low-fat mayonnaise
  • -1 tsp dijon mustard
  • -1 tin Spanish tuna oil drained
  • -sea salt
  • -freshly cracked black pepper
  • -1 roasted red bell pepper
  • -Dried Parsley


  1. Add 6 organic eggs into a sauce pan, fill the sauce pan with water (about 1 inch above the eggs), and heat the sauce pan with a HIGH heat, once the water comes to a rolling boil, place a lid on top and turn off the fire
  2. After 10 minutes remove the lid from the sauce pan and transfer the eggs to a bowl with cold water for 5 minutes, then crack the eggs (I like to roll each egg on a flat surface for 20 seconds before I peel it, makes it a lot easier to peel), cut them in half and add the egg yolks into a bowl, set the egg whites aside
  3. Crumble the egg yolks in the bowl with a fork until well crumbled, then add a 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 1 finely minced clove of garlic, 1 tin of high quality Spanish tuna (oil drained), season with sea salt and a generous portion of freshly cracked black pepper, and mix everything together until well mixed
  4. Evenly divide the egg yolk mixture into each egg white (I did it with a spoon), then cut a jarred roasted red bell pepper into thin strips and add 2 strips on top of each deviled egg, top them off with a little dried parsley
  5. Enjoy!

Recipe Notes

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