Tonnato Deviled Eggs

By • February 24, 2012 • 10 Comments

19 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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.
Jump to Comments (10)

Comments (10) Questions (0)

Default-small
Default-small
Default-small

over 1 year ago sofia j. jacobsen

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

New_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

Dsc_0034

almost 3 years ago student epicure

so glad to hear they turned out well! =)

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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

Dsc_0034

almost 3 years ago student epicure

thanks!!! =)

Dsc_0034

almost 3 years ago student epicure

thanks, boulangere!!

New_years_kitchen_hlc_only

almost 3 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)

Dsc_0034

almost 3 years ago student epicure

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

Dsc_0034

almost 3 years ago student epicure

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

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Great idea, and sounds delicious.