Huevos rellenos, stuffed eggs

Huevos rellenos or stuffed eggs is one of the most traditional tapas around. Boiled eggs are cut in half, then yolks are removed and mixed with tuna preserve and mayonnaise. They’re refilled with this mixture, garnished to taste and served.

When a recipe is so simple as this one, one thing we should try is to use the best quality ingredients. Free range eggs, a good canned tuna and a good quality or homemade mayonnaise, if possible, will turn this dish from a good tapa into a superb tapa.

The cooking point of the eggs is important in order to avoid a runny or excessively dry yolk. Don’t worry, we’ll instruct you on how to achieve the perfect egg setting.

Stuffed eggs can be prepared in advance, even the day before. This makes them a very practical tapa to make since we can make part of the work in advance to later serve this delicious tapa.

Huevos rellenos, stuffed eggs
Recipe type: Tapas
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 8 large free range eggs
  • 5,6oz. (160g) canned tuna in oil
  • 4 Tbsp mayonnaise
  • Pinch of salt
  • Anchovies, Piquillo peppers, parsley (optional)
Boil the eggs
  1. Fill a medium pot with water and place over medium-high heat. Take to a boil.
  2. Lower the eggs in the pot, carefully, and cook for 10 minutes.
  3. Remove from the heat, drain and place in a bowl with very cold water.
  4. Let stand for 15-20 minutes.
Make the filling
  1. Once the eggs are cool to the touch, peel them.
  2. Wash with cold water to remove possible pieces of shell.
  3. Cut in half lengthwise and remove the boiled yolks. Place them into a bowl.
  4. Reserve an entire yolk for garnishing later.
  5. Crush the yolks with a fork and add the tuna, previously drained.
  6. Add the mayonnaise together with the salt and mix well until a smooth and homogeneous mixture is obtained.
Fill the eggs
  1. Using a small spoon or a knife with a rounded tip, fill the egg hole so that it's slightly overfilled and the filling makes a small mound.
  2. Smooth the surface for a more beautiful finish.
  3. Repeat the process with the remaining eggs.
  4. Garnish the surface with anchovies, Piquillo peppers and the crumbled yolk.
  5. Sprinkle with some chopped parsley, if desired, and serve.

Tips for perfect huevos rellenos

  • One of the common problems when boiling eggs is a greyish edge around the yolk. This happens when the cooking time is excessive. To prevent this from happening, follow closely the instructions and the cooking and cooling times specified in the recipe.
  • Whenever I peel boiled eggs, I take part of the egg white with the shell… To avoid this problem, you must place the eggs in very cold water after finishing the cooking. Let them cool inside and you will have no problem removing the shell.
  • Eggs can be stuffed to your taste, the recipe gives you the most traditional option. But who knows, we will soon surprise you with a different variation.
  • You can use homemade mayonnaise if you wish, the result will certainly be much tastier. But remember that in this case, you should not keep the stuffed eggs more than 1 day in the fridge.
  • A pastry bag can be used too for stuffing the eggs, with a decoration tip to give them a fancier finish. In that case, I recommend you to blend the mixture with a blender for a very smooth and creamy texture.
  • Eggs can be eaten freshly made or after refrigerating them in an airtight container. They keep well for a couple of days.

These huevos rellenos are ideally enjoyed very cold, especially in the warm season, accompanied by a good wine. Undoubtedly, if we serve them along some pescaíto frito, torreznos or esgarraet, our tapeo time will improve considerably.


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