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
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
1 celery rib, finely diced
3 tablespoons minced white onion
One 6-ounce can oil-packed tuna, drained and flaked
How to Make It
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.
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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