In Spanish tapas cuisine, the traditional filling of huevos rellenos is tuna salad.
Spanish huevos rellenos are hard-boiled eggs whose yolks are removed, mixed with tuna and mayonnaise, and then returned to the halved whites. Tomato sauce or grated egg yolk may be used as a topping, depending on the household or regional recipe. They are generally served chilled as a party food, picnic dish, or tapa.
The name means “stuffed eggs.” The preparation belongs to the wider international family of stuffed or deviled eggs, but Spanish versions commonly emphasize canned tuna and mayonnaise rather than mustard or relish.
Recipes can include tomato, roasted pepper, olives, or other additions, so the exact mixture is not identical everywhere. Tuna remains the characteristic filling in the familiar Spanish tapa. This distinguishes huevos rellenos from other Spanish egg dishes such as tortilla de patatas or huevos rotos.