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Deviled Eggs with Tuna, Olives and Capers

Deviled Eggs with Tuna, Olives and Capers

  • Makes
    12 deviled eggs
  • Cook Time
    2½ hours
  • Active time plus cooling
    20 minutes active
  • Rating

The star ingredient in this version of deviled eggs is the tuna. Look for tuna packed in olive oil, not water, which is richer and more flavorful. Mixed together with the egg yolks, capers, mustard, olives and roasted red pepper, it becomes a bold filling for a classic hors d’oeuvre. We steam the eggs, which is the best method we know of for perfectly cooked “hard-boiled” eggs. If you want to get ahead, the eggs can be cooked and peeled up to two days in advance.

Ingredients
  • 6

    large eggs

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1 ½

    tablespoons lemon juice

  • 1

    teaspoon Dijon mustard

  • 1

    5-ounce can olive oil–packed tuna, well drained and finely flaked

  • 2

    tablespoons finely chopped fresh flat-leaf parsley OR chives, plus more to serve

  • 2

    tablespoons finely chopped pitted black olives, plus more to serve

  • 2

    tablespoons finely chopped roasted red pepper, plus more to serve

  • 1

    tablespoon drained capers, finely chopped

  • Kosher salt and ground black pepper

  • Optional garnish: Hot sauce

Step 1

Fill a medium saucepan with about 1 inch of water. Place a steamer basket in the pan, cover and bring the water to a boil over medium-high. Add the eggs to the steamer basket, cover and cook for 11 minutes. Meanwhile, fill a medium bowl with ice water. Using tongs, transfer the eggs to the ice water and let stand until cool to the touch, 10 to 15 minutes. Peel the eggs, then refrigerate until well-chilled, at least 2 hours or up to 2 days.

Step 2

Slice each egg in half lengthwise. Carefully remove the yolks and place in a medium bowl. Add the oil, lemon juice and mustard to the yolks, then mash to a smooth paste. Add the flaked tuna, parsley, olives, roasted red pepper and capers; stir until well combined. Taste and season with salt, pepper and hot sauce (if using).

Step 3

Using a spoon, mound the filling onto the egg white halves. Garnish with parsley, olives and roasted red pepper, then drizzle with additional oil.