Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil
Adapted from Leite's Culinaria
12 large eggs, hard boiled
1/2 cup good-quality, preferably organic, tomato paste
1/3 cup extra-virgin olive oil
1 small red onion, finely chopped
1 tsp salt
1/2 tsp freshly ground pepper
1. Peel and halve the eggs being careful not to break the whites. Scoop out the yolks and mash 6 yolks with a fork.
2. In a small bowl, mix together the tomato paste, the mashed egg yolks, the olive oil, and the onion.
3. Season with salt and pepper, and spoon or pipe the mixture back into the hollowed-out whites.