Up to your bunny ears in post-Easter eggs? Chef Justin Winters takes his deviled rather than dyed, with an Italian twist on the classic dish. Winters adds tuna to the mix, as a nod to Sicily’s sea surroundings, and the apps are topped off with spicy Aleppo pepper for a hop, kick and a jump.
- 12 large hard-boiled eggs
- 1 6-ounce can of tuna packed in oil
- 1/2 cup of mayonnaise
- salt and pepper to taste
- 1 teaspoon Aleppo chili pepper, or paprika
- fresh chives (optional)
- extra virgin olive oil
- In a large pot, place the eggs in cold water and bring the pot to a boil. Once the water is at a boil, set a timer for 6 minutes. Fill a large bowl with ice water. At the six-minute mark, remove the eggs from the boiling water and place them in the ice bath until cool.
- Peel the cooled eggs carefully and cut them in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the cooked yolks with a fork until crumbled. Set aside the boiled egg whites.
- Drain the oil from the canned tuna and put the fish in a mixing bowl. Separate the tuna with a fork. Add the egg yolks to the tuna by grating them on the large side of a box grater and stir to combine.
- Add the mayonnaise to the egg and tuna mixture. Fold together. Add the Aleppo chili and salt and pepper to taste.
- Spoon the tuna mixture into the halved egg whites. Sprinkle with Aleppo chili, chives and drizzle with EVOO.