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

[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.

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


  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.


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