Huevos Endiablados

Recipe View 15 mins Gently place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil over medium-high heat, then immediately remove the saucepan from the heat. Cover the saucepan and let the eggs stand in the hot water for precisely 15 minutes. (15 minutes)

Recipe View 20 mins Carefully remove the eggs from the hot water and transfer them to a bowl of ice water to stop the cooking process. Allow the eggs to cool completely, about 20 minutes. This will make them easier to peel. (20 minutes)

Recipe View 0 mins Once the eggs are cool, gently tap each egg on a hard surface to crack the shell. Peel the eggs under cold running water, ensuring that all shell fragments are removed.

Recipe View 0 mins Using a sharp knife, carefully slice each egg in half lengthwise. Gently remove the yolks from the whites and place the yolks in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter.

Recipe View 0 mins To the bowl with the yolks, add the drained tuna, diced red onion, mayonnaise, Dijon mustard, minced garlic, smoked paprika, and salt. Using a fork, mash all the ingredients together until smooth, creamy, and well combined. Taste and adjust seasonings as needed.

Recipe View 0 mins Spoon the tuna-yolk mixture into a piping bag fitted with a star tip (optional, but creates a beautiful presentation). Pipe the filling evenly into each egg white half, using approximately 1 tablespoon of filling per half. Alternatively, you can use a spoon to fill the egg whites.

Recipe View 5 mins Lightly dust the filled eggs with additional smoked paprika. Garnish with fresh parsley sprigs, if desired. Serve immediately or chill for later. (5 minutes)