Deviled eggs are an easy appetizer to prepare, yet surprisingly impactful. They can also be prepared a couple of days in advance if we want to be organized and stored in the refrigerator well-sealed with plastic wrap. Hard-boiled eggs lend themselves to various types of fillings, such as vegetables or cold cuts, but today I propose one of the most loved versions: deviled eggs with tuna.
Tuna is very practical because it is ready to use and does not require blending. Like the hard-boiled yolks, just mash it well with a fork until you obtain a homogeneous mixture. With the help of a piping bag, we can then distribute it in the center of the egg in an elegant and scenic way. To obtain a homogeneous filling to distribute in the eggs, just add a little mayonnaise. You can easily use the ready-made one, but if you want to try your hand at homemade preparation, it will be a piece of cake and will only take you a minute. Try it to believe it!
Deviled eggs with tuna are a perfect appetizer for special occasions, such as holiday lunches, but they also adapt to savory buffets, being easy to eat as finger food.
Before presenting the recipe, let me remind you of some other delicious ideas to enrich your appetizers or buffets
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 107.50 (Kcal)
- Carbohydrates 1.04 (g) of which sugars 0.06 (g)
- Proteins 11.25 (g)
- Fat 6.50 (g) of which saturated 2.83 (g)of which unsaturated 3.56 (g)
- Fibers 0.17 (g)
- Sodium 220.02 (mg)
Indicative values for a portion of 73 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 egg
- 1 package tuna (120 g)
- to taste salt
- to taste pepper
- A few capers
- 2 tablespoons mayonnaise
- to taste chopped parsley (for garnish)
Tools
- 1 Bowl
- 1 Piping bag
- 1 Star nozzle
Preparation
The first step is to boil the eggs: place them in a small pot, cover with water, and bring to a boil. Once the water starts boiling, count 10 minutes, and the eggs will be perfectly hard-boiled. Once cooked, let them cool or, if you prefer, rinse them under cold water and carefully peel them. With a sharp knife, cut them in half lengthwise. With gentle finger pressure, easily remove the yolks and collect them in a bowl.
Using a fork, mash the yolks well, trying to eliminate the larger lumps; the rest will easily dissolve with the addition of the other ingredients. Add the tuna to the mixture and continue mashing it with the fork until it’s broken down into small pieces because the mixture needs to be fine enough to pass through the pastry bag with the star tip. Add the capers, previously chopped into small pieces with scissors. Salt to taste, being careful since the mixture might already be flavorful; for some, additional salt might not be needed, so always taste first. Finally, add a bit of pepper and the two tablespoons of mayonnaise to make the mixture creamier.
Mix the ingredients well, mashing any large pieces with the fork, until you get a homogeneous mixture. If you prefer to simplify, you can blend it all, but I assure you that with a little effort and a fork, you’ll achieve the same result. Place the mixture in a pastry bag with a nozzle, preferably a star one, but a plain one will do as well, as long as it’s not too small. If you don’t have a nozzle, you can cut the disposable bag to the desired size, and it will work just fine. Place the mixture in the center of each hard-boiled egg white, sprinkle with chopped parsley, and your deviled eggs are ready to be served.
NOTES
You will likely have some leftover mixture after filling your eggs, and please, do not waste it, as it is truly delicious! You can use it to fill vol-au-vents or spread it on bread croutons or crackers. This way, you’ll have another delicious appetizer to present at the table.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
