Huevos Rellenos

Prep Time 10

Cook Time 10

Course Appetizer

Cuisine Spanish

Servings 3

Calories 150 kcal

Boil the eggs. Place them in cold water and boil over low heat to prevent cracking.
Once boiled and cooled, peel the eggs, cut them in half, and carefully remove the yolks, setting them aside.
Combine mayonnaise, ketchup, tuna, and the reserved egg yolks (leave two yolks for decoration). Mix well to taste.
Fill each egg half with the tuna mixture.
Crumble the two reserved yolks and sprinkle them over the filled eggs for decoration.
Refrigerate the eggs, as they are best served cold. They are even more flavorful the next day.

Texture Variation: Blend the tuna mixture in a food processor until creamy for a smoother filling.
Additional Garnishes: Enhance the appearance with extra garnishes like chopped parsley, paprika, or a small slice of olive.
Serving Suggestion: Serve on a bed of lettuce or mixed greens for an elegant presentation.
Non-Seafood Alternative: Replace tuna with chopped cooked chicken or ham for a different protein option.

Nutrition Facts

The following nutrition facts are approximated per serving.

Keyword Huevos Rellenos