Cuban recipe
Tuna and Roasted Red Pepper Deviled Eggs
Hard-boiled eggs filled with tuna, roasted red pepper and mayonnaise: an easy cold party snack. Makes 12 halves.
- Preparation20 min
- Cooking15 min
- Total time1 h 15 min
- Servings12 halves (6 servings of 2 halves)
- DifficultyEasy
Stuffed eggs are a classic of Cuban party tables and picaderas (snack platters): they can be prepared ahead, are served cold and are always the first to disappear. This variation swaps the ham and cream cheese filling for tuna, red pepper and a touch of onion and lemon.
The result is a creamy, mild-flavored filling with a fresh note, perfect for birthdays, New Year's Eve toasts or an afternoon snack with friends.
Ingredients
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Method
- Bring enough water to a gentle boil. Lower the eggs in with a spoon and cook them for 10 to 11 minutes from the moment the water returns to a gentle boil, until the whites and yolks are firm.
AI-generated image.CiberCuba - Immediately transfer the eggs to a bowl of ice water and leave them for 10 minutes. Peel them carefully.
- Cut the hard-boiled eggs in half lengthwise and scoop out the yolks with a small spoon, leaving 12 clean, whole egg white halves ready to fill.
AI-generated image.CiberCuba - Flake the tuna. Dry the pepper with a paper towel: chop 40 g and cut the remaining 20 g into 12 thin strips. Mash the yolks and mix them with the tuna, chopped pepper, mayonnaise, onion, lemon and black pepper. Taste before adding salt. It should be a creamy, thick paste.
AI-generated image.CiberCuba - Divide all the filling among the 12 halves with a small spoon, forming a mound. Garnish each half with a strip of pepper.
AI-generated image.CiberCuba - Cover the platter without pressing down on the eggs and refrigerate for 30 minutes. Keep the eggs cold until serving time.
