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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
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Ingredients
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6
hard-boiled eggs, peeled and halved
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1
can tuna, drained
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1 tablespoon
dijon mustard
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1 tablespoon
fresh lemon juice
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3
anchovy fillets
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3 teaspoons
capers, drained
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2 tablespoons
olive oil
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2 tablespoons
mayonnaise
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fresh ground pepper
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flat leaf Italian parsley, for garnish
Directions
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Place egg yolks, tuna, mustard, lemon juice, anchovies, capers, olive oil, and mayonnaise in a small food processor. Blend until creamy.
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Place generous, heaping scoops of mixture back into the egg whites. Garnish with parsley and pepper.
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