The Spanish are well-known for their small appetizer plates called tapas. The Greeks call theirs mezethes and put their own special culinary stamp on them. One of my favorite meze are eggs stuffed with tuna. This version makes a nod to Spain by incorporating Spanish paprika (pimenton). The smoky flavor of the paprika complements both the tuna and the egg while adding an American devilish note to the affair.
Makes 24 stuffed eggs
12 large hard-boiled eggs, shelled and cut in half
1 6-ounce can oil-packed tuna
4 tablespoons finely chopped red onion
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
4 teaspoons lemon juice
1/4 teaspoon salt
3/4 teaspoon smoked hot Spanish paprika
Remove egg yolks and set whites aside. In a small bowl, beat yolks together with all other ingredients until smooth. Spoon into hollowed-out egg whites. Chill and serve.
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