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
hard-boiled eggs, peeled and halved
can tuna, drained
fresh lemon juice
fresh ground pepper
flat leaf Italian parsley, for garnish
In This Recipe
Place egg yolks, tuna, mustard, lemon juice, anchovies, capers, olive oil, and mayonnaise in a small food processor. Blend until creamy.
Place generous, heaping scoops of mixture back into the egg whites. Garnish with parsley and pepper.