Active Time
N/A
Total Time
30 MIN
Yield
Serves : 12

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).  Delicious Spanish Recipes

How to Make It

Step 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.

Step 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.

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