Spanish Eggs with black olives, capers & tuna


This was one of my favorite Tapas when I was in Spain many moons ago.

These eggs are a wonderful snack served with cold beer; easy to make and impressive looking because of all the colorful ingredients used, you can make them in a snap or two.


Here’s how to do it,

You decide how much of each ingredient to use based on your liking.

Boil one dozen eggs. Cut a small slice off each end of the boiled egg so the egg can stand up right. Then cut the egg in half and carefully remove the yolk, if the white breaks a bit, fear not, stand it up and work with it anyway. Be brave.

Flake eggs with a fork. Chop some celery greens, capers, red peppers, black olives and add olive oil and toss lightly. Use one can of tuna, drain well, and flake with your fingers and mix with the egg mixture, salt and pepper. Make sure everything stays flaky (you do not want to make the eggs yolks turn into a paste) Fill the egg whites with the tuna and egg mixture, serve cold, and have fun eggs heads.



About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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2 Responses to Spanish Eggs with black olives, capers & tuna

  1. OMGosh those look fantastic! And I am just thrilled that I actually have ingredients in my kitchen! Definitely a step up from the deviled eggs I’d been craving!


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