Huevos Rellenos

Name: Huevos Rellenos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 large eggs, hard-boiled, halved; 4 oz canned tuna in oil, drained; 6 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp fresh lemon juice; to taste salt and black pepper; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1/2 cup whole milk; pinch ground nutmeg; 1/2 cup Gruyere cheese, grated; 1/4 tsp smoked paprika

Spanish stuffed eggs filled with creamy mayonnaise and tuna, topped with a rich béchamel sauce and baked until golden. A classic tapas dish.

35 minMediumServes 4240 cal/serving

SpanishAppetizerStovetop and OvenStandard

Ingredients

8 large eggs, hard-boiled, halved
4 oz canned tuna in oil, drained
6 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp fresh lemon juice
to taste salt and black pepper
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 cup whole milk
pinch ground nutmeg
1/2 cup Gruyere cheese, grated
1/4 tsp smoked paprika

Instructions

1

Place 8 hard-boiled, halved large eggs in cold salted water. Boil, then remove from heat, cover, and let sit 10 minutes. Cool in ice water, peel, and halve.
2

Scoop yolks into a bowl and reserve egg white halves.
3

Mash yolks with a fork. Mix in 4 oz drained canned tuna in oil, 6 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, and seasoning until smooth.
4

Spoon mixture into each egg white half, mounding gently. Arrange in a baking dish.
5

Make béchamel: melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook 1 minute. Slowly add 1/2 cup whole milk while whisking to avoid lumps. Cook 3-4 minutes until thickened. Season with salt, pepper, and pinch ground nutmeg.
6

Pour béchamel over stuffed eggs. Sprinkle with 1/2 cup grated Gruyere cheese and 1/4 tsp smoked paprika.
7

Bake at 375°F for 12-15 minutes until golden brown and bubbling at edges.
8

Cool 2 minutes before serving warm.

Questions

Can I make Huevos Rellenos dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup whole milk, 1/2 cup Gruyere cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Huevos Rellenos gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Huevos Rellenos ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Huevos Rellenos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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