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.
Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil
About This Recipe
|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|
- 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
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.
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.