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Categories:
eggs mayonnaise extra-virgin olive oil black red onion pimento parsley nonpareil capers white wine vinegar salt hot paprika olive oil
Viewed: 45 - Published at: 6 years agoIngredients
- 8 hardboiled eggs, peeled and cut in 1/2lengthwise, yolks removed and reserved separately
- 1/4 cup mayonnaise, preferably homemade
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped black or green olives
- 1 tablespoon minced red onion
- 1 tablespoon chopped pimento, plus thin strips for garnish, if desired
- 2 teaspoons minced parsley
- 1 teaspoon nonpareil capers, drained
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon hot paprika, plus more for sprinkling on top for garnish
- 3 tablespoons drained and flaked light tuna packed in olive oil, preferably Italian
Method
- In a small mixing bowl mash the egg yolks with the back of a fork.
- Add the mayonnaise and olive oil and mix until smooth.
- Add the olives, onion, pimento, parsley, capers, vinegar, salt and hot paprika and mix well to combine.
- Add the flaked tuna and fold gently to combine, trying to keep the tuna flakes intact.
- Taste and adjust the seasoning if necessary.
- Using a small spoon, divide the filling evenly among the wells of the cooked egg whites and garnish the top of each filled egg with 1 or 2 small strips of pimento, if desired.
- Sprinkle lightly with paprika.
- Serve immediately or refrigerate, covered with plastic wrap, for up to overnight before serving.
- (Note: if refrigerating overnight, sprinkle with the paprika just before serving.)
