Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil

Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil
  • Yield:Makes 12 deviled egg halves
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
9 In-Your-Face Deviled Egg Variations

[Photographs: J. Kenji Lopez-Alt]

These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack.

Ingredients

  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 6 ounces high quality tuna packed in olive oil, drained
  • 2 tablespoons minced fresh parsley leaves, plus more for garnish
  • 2 tablespoons minced pitted black olives
  • 1 small tomato, peeled, seeded, and finely diced
  • 1 teaspoon dijon mustard
  • 2 teaspoons juice plus 1 teaspoon zest from 1 lemon
  • 1 teaspoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Place all of the yolks in a medium bowl. Add tuna, parsley, olives, tomato, mustard, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper, and using a rubber spatula, gently fold until combined.

  2. 2.

    Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). To serve, spoon filling into egg white halves. Garnish with more parsley and drizzle with olive oil. Serve immediately.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: