Ensaladilla Rusa Deviled Eggs

Estadio • Washington, DC

While visiting tapas bars in San Sebastián, Spain, chef Haidar Karoum was inspired to create this riff on an American favorite, deviled eggs. He spikes these with the flavors of a traditional Spanish potato salad (ensaladilla rusa).

Slideshow: Delicious Spanish Recipes

  • Total Time:
  • Servings: 12

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  • 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
  • 1 small carrot, cut into 1/4-inch dice
  • 12 large hard-cooked eggs, peeled and halved lengthwise
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1 tablespoon chopped parsley, plus more for garnish
  • 1 teaspoon sherry vinegar
  • Salt
  • 1 celery rib, finely diced
  • 3 tablespoons minced white onion
  • One 6-ounce can oil-packed tuna, drained and flaked

How to make this recipe

  1. In a medium saucepan of boiling salted water, cook the potato and carrot over high heat until tender, about 5 minutes. Drain and let cool.

  2. Carefully scoop the hard-cooked egg yolks into a large bowl and mash with a fork. Add the mayonnaise, the 1 tablespoon of parsley and the vinegar and season with salt. Fold in the potato, carrot, celery, onion and tuna. Mound the mixture in the egg halves and arrange on a platter. Garnish with parsley and serve.

Contributed By

480856 recipes/ensaladilla-rusa-deviled-eggs-cocktails-2011 2013-12-06T23:24:56+00:00 Haidar Karoum cocktail-party|graduation-party|new-years-eve|american|spanish|appetizers-starters|12|fast haidar karoum,estadio,tapas recipe,deviled eggs,spanish food,potato salad recipes,ensaladilla-rusa-deviled-eggs-cocktails-2011 480856

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