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.
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!