Tonnato Deviled Eggs

By • February 24, 2012 • 10 Comments



Author Notes: This recipe was inspired by a similar version my mother sometimes makes. She makes more of a sauce to drape over the eggs, which she places in my grandmother's glass deviled egg plate. I like to use Wild Planet's Sustainably Caught Wild Albacore. Not only is it delicious, but it's also low in mercury and sustainably fished. student epicure

Serves 4-6, as an appetizer

  • 6 hard-boiled eggs, peeled and halved
  • 1 can tuna, drained
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3 anchovy fillets
  • 3 teaspoons capers, drained
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • fresh ground pepper
  • flat leaf Italian parsley, for garnish
  1. Place egg yolks, tuna, mustard, lemon juice, anchovies, capers, olive oil, and mayonnaise in a small food processor. Blend until creamy.
  2. Place generous, heaping scoops of mixture back into the egg whites. Garnish with parsley and pepper.

Comments (10) Questions (0)

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about 1 year ago sofia j. jacobsen

This reciepe is very good just the way it is!!!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made these today for lunch. They're outstanding! ;o)

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over 2 years ago student epicure

so glad to hear they turned out well! =)

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh my gosh! I love this idea! So awesome!

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over 2 years ago student epicure

thanks!!! =)

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over 2 years ago student epicure

thanks, boulangere!!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wonderful recipe, and totally my kind of food. I'm making some of these tomorrow. Thanks for posting this! ;o)

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over 2 years ago student epicure

thanks!! let me know how they turn out =)

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over 2 years ago student epicure

thanks!! let me know how they turn out! =)

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Great idea, and sounds delicious.