Tonnato Deviled Eggs

February 24, 2012


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Parsley|Seafood|Lemon Juice|Mayonnaise|Mustard|Egg|Anchovy|Capers|Spring|Summer|Winter|Appetizer

Reviews (10) Questions (0)

10 Reviews

sofia J. May 21, 2013
This reciepe is very good just the way it is!!!
 
AntoniaJames February 28, 2012
I made these today for lunch. They're outstanding! ;o)
 
Author Comment
student E. February 29, 2012
so glad to hear they turned out well! =)
 
fiveandspice February 25, 2012
Oh my gosh! I love this idea! So awesome!
 
Author Comment
student E. February 29, 2012
thanks!!! =)
 
Author Comment
student E. February 25, 2012
thanks, boulangere!!
 
AntoniaJames February 24, 2012
Wonderful recipe, and totally my kind of food. I'm making some of these tomorrow. Thanks for posting this! ;o)
 
Author Comment
student E. February 25, 2012
thanks!! let me know how they turn out =) <br />
 
Author Comment
student E. February 25, 2012
thanks!! let me know how they turn out! =)
 
boulangere February 24, 2012
Great idea, and sounds delicious.