Deviled eggs with tuna and beetroot are a delicious and appetizing appetizer, colorful and tasty, perfect for any occasion.
They are very decorative and thus perfect for a buffet, to start lunch or dinner, and with their red color, they suit the holiday menu, including Valentine’s Day.
Deviled eggs are a classic in the kitchen and can be prepared and stuffed in various ways. This version with beetroot, tuna, and mayonnaise adds a more colorful and flavorful note to these baskets.
It is a very simple recipe prepared with few ingredients. To bring a scenic appetizer to the table, just decorate and embellish with small touches.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Deviled Eggs with Tuna and Beetroot
- 3 Eggs (medium)
- 2.8 oz Canned Tuna in Oil
- 1 slice Beetroot (cooked)
- 1 tbsp Mayonnaise
- 1 tbsp Cream Cheese
- 6 Capers
Tools
- 1 Small Pot
- 1 Stove
- 1 Bowl
- 1 Piping Bag
Preparation for Deviled Eggs with Tuna and Beetroot
Place the eggs in a small pot, cover them with cold water, and count 12 minutes of cooking from the moment it starts boiling.
At the end of cooking, drain them, run them under cold water to cool them and stop the cooking.
Shell them, cut them in half lengthwise, gently remove the yolks, put them in a bowl, and set the whites aside.Put the crumbled yolks with the tines of a fork, the tuna, mayonnaise, and cream cheese in a bowl.
In the immersion blender glass, place the beetroot slices cut into pieces, add also the tuna, yolks, and cheese, and blend everything until creamy.
Pour the cream into a piping bag with a large star tip and fill the egg whites.
You can also do it with a teaspoon.Arrange the deviled eggs on a serving dish, add a caper or olives on each egg and serve with some arugula or other green salad leaves.
Tips and Variations
Deviled eggs can be filled with many other ingredients of your choice.
You can store boiled eggs in the refrigerator and the filling covered with plastic wrap and fill them when needed.
FAQ (Questions and Answers)
What if I don’t have beetroots?
You can fill the eggs only with yolks, tuna, cheese, and mayonnaise.
But they won’t be red!How can I vary the filling?
Depending on the occasion and season, you can fill them by adding smoked salmon and cheese to the yolks, or avocado and anchovies in oil, or with ham mousse.
