Spicy Deviled Eggs with Tuna, Anchovies, and Olives

Deviled Eggs with a Spicy Twist (Uova alla Diavola)

Category: Appetizers

Servings: 4

Deviled eggs are a classic appetizer, but with a spicy Italian twist, they become an irresistible treat. This version, known as Uova alla Diavola, is filled with a rich, flavorful blend of tuna, anchovies, black olives, and capers. The addition of fresh chili, sweet paprika, and parsley adds both heat and color, making these deviled eggs the perfect party snack. Prepare these in a few simple steps and impress your guests with bold, zesty flavors!

Ingredients:

Instructions:

1. Boil the Eggs:
   Begin by preparing the eggs. Fill a pot with plenty of water and carefully place the eggs inside. Bring the water to a gentle boil over medium heat and cook the eggs for approximately 8 minutes. Once the eggs are done, turn off the heat and remove them from the pot using a slotted spoon. Transfer them into a bowl of cold water to cool down.

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2. Prepare the Filling:
   While the eggs are cooling, make the spicy filling. In a blender or food processor, combine the anchovies, canned tuna, black olives, capers, and a portion of the fresh parsley (save a little parsley for garnishing the eggs at the end). Add the sweet paprika and the fresh chili pepper, finely chopped, for that fiery kick. Blend until you have a smooth, creamy paste.

3. Incorporate the Oil:
   To make the filling even creamier and to help bind the ingredients together, add a little olive oil to the mixture. Pulse the food processor again to combine everything into a velvety consistency.

4. Prepare the Eggs:
   By this time, the eggs will have cooled enough to handle. Peel the eggs carefully and slice each one in half lengthwise. Gently scoop out the egg yolks, taking care not to tear the whites, as they will be used to hold the creamy filling.

5. Mix Egg Yolks with Filling:
   Add the yolks to the creamy tuna mixture you’ve prepared in the blender. Pulse again until everything is smoothly combined, and the egg yolks are fully incorporated into the paste. The result should be a rich, thick mixture that can easily be piped into the egg whites.

6. Fill the Egg Whites:
   Transfer the egg yolk mixture into a piping bag (or a plastic bag with the tip cut off) and carefully pipe the filling into the hollowed-out egg whites, filling them generously.

7. Garnish and Serve:
   To finish, sprinkle the deviled eggs with a pinch of sweet paprika and garnish with the remaining fresh parsley. Serve immediately or refrigerate until you’re ready to enjoy these spicy, creamy deviled eggs.

Nutritional Information (Approximate per serving):

These Uova alla Diavola are the perfect mix of creamy and spicy, ideal for your next gathering or as an indulgent snack. The combination of tuna, anchovies, olives, and capers gives these eggs a deep umami flavor with just the right amount of heat. Whether you’re a seasoned cook or just looking to spice up a classic, this recipe is sure to impress!