Tonnato Deviled Eggs

By student epicure
February 24, 2012
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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.

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