What happens in this tuna deviled egg recipe is that boiled eggs are sliced lengthwise, the yolks are taken out and mashed with all types of seasoning, mayonnaise and Dijon mustard and tuna. Deviled eggs are basically like really fancy, bourgeoisie boiled eggs. This classic appetizer is very tart but I think it is an acquired taste, mostly… Anytime I make devilled eggs, I think of egg salad sandwiches.
Prepping the boiled eggs
The first priority with deviled eggs is achieving super smooth boiled eggs. This is a finger food kind of recipe so looks actually matter here. I don’t boil my eggs for longer than 20 minutes to get nice yellow yoks. So when you’re peeling your boiled eggs, take great care. I have found over the years that placing the boiled eggs in ice cold water achieves the smoothest peeled eggs. To make this ice water bath, run cold water over the eggs in a bowl and simply dump a tray of ice cubes into the same bowl. Leave the eggs untouched for at least 10 minutes before you start peeling. Works like magic every time, though I can’t tell you the science behind it. It just works!
The deviled egg filling
The filling in deviled eggs is the egg yolks combined with fresh or dried herbs, seasoning, mustard, vinegar or lemon juice and in this case, tuna. I also added in some finely chopped celery to give it a nice bite. You will only need a can of flaked tuna. Drain the tuna of the liquid surrounding it, and mash it alongside the egg yoks. This is because the filling is piped into the boiled egg crevice where the yolks previously were. If the tuna is all big and chunky, it makes it hard to stuff the eggs with.
Once the eggs are stuffed with the filling, I love to garnish it with a generous sprinkle of cayenne pepper and add either fresh dill or parsley. It adds flavor to the deviled eggs whiles making it pretty. Win-win!
Can I keep leftovers?
Leftovers are a big no for me in this recipe. The filling starts to brown over time in the fridge and it just doesn’t look very appealing. It tastes okay but unless you want cold eggs in the middle of the night and won’t serve it to anybody, go ahead and store leftovers. Appetizers are all about looking nice and attractive so just keep that in mind!
Ingredients
6 large boiled eggs, peeled
170g can tuna, drained
2 tablespoons mayonnaise
1 tablespoon lemon juice or white vinegar
3 teaspoons Dijon mustard
2 tablespoons parsley flakes or chopped parsley
1 teaspoon ground black pepper
1/4 teaspoon table salt
1/4 stalk celery, finely chopped
Cayenne pepper to garnish
Chopped herbs to garnish
Instructions
- Cut the boiled eggs lengthwise.
- Carefully scoop out the yolks with a teaspoon and transfer them to a large bowl.
- Mash the egg yolks with the tuna flakes and fold in mayonnaise, lemon juice/vinegar, mustard, parsley, black pepper, salt, and celery.
- Scoop this into a piping bag and cut off the tip.
- Pipe directly into the empty egg hole where the yolks are, and garnish with herbs of your choice and cayenne pepper.
- Serve immediately.