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Spanish Seafood Stuffed Egg Appetizers

Deviled eggs are great for an appetizer but this recipe is slightly different because we are using seafood as well as the egg, mashing tuna with egg yolks, tomato sauce, mayonnaise and Spanish paprika along with salt and black pepper. You can use finely chopped cooked shrimp instead of the tuna if you prefer. Use canned tuna in oil, and drain off the oil before using the tuna in the recipe. Use your judgment as to the amount of paprika used.

These eggs are often served as a pre-lunch appetizer in Spain, but you can serve them as a snack whenever you wish. Because you can make these ahead, you might want to make them in the morning if you are having some friends over in the evening. Then you can simply put them in the refrigerator until you are ready to serve them. It is your choice whether or not to peel the eggs. Leaving them half-unpeeled does give them a nice, rustic look though. If you are serving them with some of the shell on, things can get messy, so serve them in eggcups with teaspoons.

This recipe makes one egg per person while some devilled egg recipes serve half a stuffed egg per person. That means this one is slightly more filling but sometimes a hearty appetizer is ideal, especially if there is going to be some time between the appetizer and the entrée. This is also a nice snack for the kids coming home from school a few hours before dinner time. It is certainly filling enough to keep them satisfied until dinnertime anyway. Feel free to use homemade or canned tomato sauce, and the same applies to the mayonnaise. You might like to use less tomato sauce and a splash of Worcestershire sauce (or lemon juice) or make your own recipe for the filling. Anything that suits the seafood flavor would be wonderful. Continue reading