Now that picnic season is almost officially upon is, here is a tasty alternative to the bog-standard deviled egg. First, I should mention I love eggs, as in I get twitchy when our in-house stash falls below half a dozen ('tis no exaggeration). For me, they are the perfect fast food, so versatile, so yummy, and thus I am always looking for new ways to prepare them. This recipe is based on one from The New Spanish Table, a fabulously fun book of food by Anya von Bremzen. Here's what you need:
6 large, hard-boiled eggs, peeled, and cut in half lengthwise
6 T tuna, drained and flaked
2 T mayo
1 T lemon juice
2 T chopped pimento-filled olives
Little sea salt and fresh black pepper
Thin strips of pimiento (from can or jar is okay) or roasted peppers
Minced flat-leaf Italian parsley
First, scoop out the eggs yolks and mash in a bowl. Add tuna, mayo, lemon juice, olives and mix well. Salt and pepper to taste. Spoon the mixture into the egg halves (you may have a little more filling than needed). Garnish with pepper strips and chopped parsley.
Enjoy!
