tuna and caper deviled eggs

tuna and caper deviled eggs

Easy deviled eggs made with tuna and capers is the perfect recipe for any summer party!


On several occasions my co-workers and I have ordered deviled eggs at restaurants in downtown Palo Alto and I’ve always been sorely disappointed. Aside from a couple instances of under-seasoned eggs, the restaurant appetizers always tasted great but I couldn’t believe how much the establishments charged for a dish that is so simple and inexpensive to make at home.

With Silicon Valley restaurants charging ten dollars [or more] for half a dozen deviled eggs…that’s only 3 whole eggs!…I knew I had to start making them at home. Even if I purchased the freshest ingredients with eggs from local chickens I would win with quality and cost by cooking this appetizer in my own kitchen.

tuna and caper deviled eggs

This recipe jazzes up a classic flavor and combines protein-rich tuna, briny capers, and bright lemon zest for a healthy starter your guests will love. The best part is that you can prepare this dish ahead of time. Just cover the prepared deviled eggs with plastic wrap and store them [ungarnished] in the refrigerator the night before a party. Garnish them 20 minutes before company arrives and you have a delicious appetizer waiting for your guests!

tuna and caper deviled eggs

 

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tuna & caper deviled eggs

tuna and caper deviled eggs
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 deviled eggs
  • Category: starters

Ingredients

8 eggs

2.5 oz tuna in olive oil (drained) – this is about ½ of a standard can of tuna

¼ Cup mayonnaise

1 Tbsp whole grain mustard

1 Tbsp dijon mustard

2 Tbsp fresh lemon juice (zest the lemon and set the zest aside for garnish before cutting the lemon)

3/4 tsp sea salt

¼ tsp ground black pepper

1 Tbsp Capers (drained and chopped)

5 fresh chives – long strands for garnish (optional)

zest of 1 lemon for garnish (optional)

Instructions

Place eggs in a single layer in a 3-quart pot (one that has a tight fitting lid) and cover with cold water until the eggs are covered by about 1 inch of water.

Place the pot, uncovered, on the stove over high heat until the water begins to boil, 10-15minutes.

Once the water boils, let the eggs cook in the boiling water for 1 minute.

After 1 minute, remove the pot from the heat, cover the pot with a lid, let the eggs stand in the hot water for 12 minutes.

In a large bowl combine 1 cup cold tap water plus 1 cup ice, set aside.

After 12 minutes, use a large slotted spoon to remove the eggs from the pot and place them in the large bowl of ice water.

Let the eggs rest in the cold water while you prepare the filling for the deviled eggs.

To prepare the filling:

Drain the olive oil from the can of tuna and scoop out half of its contents (about 2.5 oz) into a large bowl.

Use a fork to break up the lumps of tuna until you have small flakes of tuna.

Add the mayonnaise, whole grain mustard, dijon mustard, lemon juice, salt and pepper, and chopped capers to the tuna. Set aside while you prepare the eggs.

Remove the eggs from the cold water, dry the outside with a clean kitchen towel, and peel the eggs and discard the shells.

Slice each egg in half, lengthwise. Use a spoon to carefully scoop out the egg yolks and add to the bowl of tuna.

Use a fork to mash the egg yolks, tuna, and other filling ingredients together until you have a smooth, even filling.

Arrange the eggs whites onto your serving platter and spoon the filling into a ziplock sandwich bag. Cut a slight diagonal across one corner of the bag and gently squeeze the filling out of the bag into the cavity of the egg white.

Top the deviled eggs with lemon zest and chives and serve chilled or slightly colder than room temperature.

Notes

Leftovers can be packed in covered containers and stored for 2 days in the refrigerator.

 

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