Devilled eggs are the perfect appetizer and way to use up any excess boiled eggs. These devilled eggs are not your boring old egg filled with boiled yolk, mayonnaise and a sprinkle of paprika. These have a lot of flavour and texture as they are filled with canned tuna, artichoke, roasted paprika and olives. They are salty and delicious, whilst also being a great source of protein. Overall they will be quite the surprise at your next gathering.
Easter is almost upon us and I spend all day baking in the kitchen – Easter wreaths and Strawberry Marble Cake do not make themselves. Neither did the edible Easter arrangement I made as a centerpiece with some Easter bunnies and eggs. In my opinion flowers belong outside, although there is nothing in bloom here. The recent snow even killed my herbs.
Along with all the baking we also made these devilled eggs. They are my mother’s recipe and everybody always loves them wherever she brings them. Considering that they are eggs filled with stuff, they are on the better and more expensive side. I know the combination of ingredients might sound crazy, but they taste amazing. Have you ever had deviled eggs stuffed with tuna, artichoke, olives and roasted bell peppers? I have never seen a recipe like it, because it sounds ridiculous. Per usual you can make adjustments to the recipe, leaving out the ingredients you do not like. Although I would recommend giving these a fair shot, you won’t regret it.
Do you think eating devilled eggs on a Christian religious holiday is blasphemous? I’m not a religious person, so I’m not sure whether this is in bad taste. Please forgive me, if you feel offended. I like to look at Easter as a festival of entrepreneurial innovation among the bunny community. Being a bunny has got to be nice, but one very smart bunny wanted more from life and started a business. That bunny collected eggs, boiled and painted them with materials she found in the woods. All of this craftmanship without an opposable thumb is mind-blowing. She would then sell them to humans, those are the coloured eggs you buy at the store. Everytime you dye your own eggs, you put about ten bunnies out of a job. There are bunnies lying in their burrows making it rain everywhere. Unfortunately, chickens ended up being exploited, but you show me a holiday where everybody is a winner. No matter our religion, the true imagined order controlling our lives is capitalism – money unites us all. Even bunnies know that. On that depressing note – happy holidays to all of you.
- 10 hard-boiled eggs
- 2-3 Artichoke hearts, canned
- 1 can tuna (in oil or water)
- 3-4 pickles (optional)
- 2 Tbl canned carrots and peas
- 3-4 slices of baloney (optional)
- 3 slices cheese (gouda, cheddar) (optional)
- 2 slices roasted red bell peppers
- green olives
- tartar sauce (alternative: mayonnaise)
- 1 tsp olive oil
roasted bell peppers
- Peel and halve the hard-boiled eggs. Remove the yolks and put them in a separate bowl. Set the egg halves aside on a plate.
- Make the filling by putting the tuna in a separate bowl from the egg yolks. Cut the Artichoke hearts, pickles, carrots (if needed), baloney, cheese, roasted bell peppers and green olives into fine pieces and add them to the tuna. Mash the egg yolks with a fork and add half the filling, put the rest aside for decoration. Add tartar sauce, vinegar, olive oil and salt to taste and mix well.
- Fill the egg halves with the filling – how much you put in is up to you.
- You will have filling left over, you can either fill the rest into a bowl as a dip or spread it on your serving platter. Place the eggs on the serving platter and decorate them with the leftover egg yolk. If you’d like to, you can further decorate with some olives and roasted bell peppers.