Tonnato Deviled Eggs

October  4, 2022
0 Ratings
  • Serves 4-6, as an appetizer
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • AntoniaJames
  • fiveandspice
  • student epicure
    student epicure
  • boulangere
student epicure

Recipe by: student epicure


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)
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!
student E. February 29, 2012
thanks!!! =)
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)
student E. February 25, 2012
thanks!! let me know how they turn out =)
student E. February 25, 2012
thanks!! let me know how they turn out! =)
boulangere February 24, 2012
Great idea, and sounds delicious.