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Bedeviled Eggs

by in May 2007
Bedeviled Eggs
3 votes, 3.67 avg. rating (74% score)
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Total Time: 30

Yield: 12 pieces

This recipe is inspired by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Her version can be found in her cookbook Spice: Flavors of the Eastern Mediterranean (HarperCollins, $34.95).

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  • 1/4 pound fresh tuna, finely chopped
  • 1/2 rib celery, finely chopped
  • 1 scallion, white and green parts trimmed and finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon curry powder
  • 2-1/2 tablespoons mayonnaise
  • 1 tablespoon chopped parsley
  • 6 black olives, pitted and finely chopped
  • 6 hard-boiled eggs, split in half vertically, yolks separated and mashed
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Garnish: 6 black olives, pitted and finely chopped, and chives (about 6 finely chopped or 12 cut into 3-inch pieces)


In a small sauté pan over medium-high heat, cook tuna, celery, and scallion in oil until the scallion is softened, about 3 minutes. Remove from heat and stir in curry. In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper. Season egg whites with salt and pepper; fill each center with a heaping spoonful of filling (or fill a pastry bag with filling and "pipe" into individual whites). Top with chopped olives and chives.
Updated Thursday, April 5th, 2007

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