Tuna Deviled Eggs
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Since we fell in love with London tuna salad, I transformed it into a filling for eggs. And if I had to choose between the classic ones and these, the tuna ones would win by a landslide 😉
I also applied Ildi's tip for peeling eggs more easily - crack the shells before putting them in cold water. Ildi, it worked! They peeled very easily without any breaking. Thanks a lot!
Ingredients
10 eggs
Filling
1 can tuna (160g)
1 green onion (or 1 tablespoon finely chopped dry onion)
1 small pickled cucumber
2 level teaspoons mustard
2 tablespoons lemon juice
2 sprigs dill
2 sprigs parsley
salt, pepper
2 tablespoons mayonnaise
How to prepare tuna deviled eggs
- Start by hard-boiling the eggs. For those who don't know how to boil eggs, here's a method: place the eggs in cold water to cover them completely. Put them on medium heat and when the water starts to boil, reduce to low and let them simmer (without rolling boil) for 12 minutes. Drain the hot water, crack the shells (for easier peeling) and cover with cold water, leaving them for about 15 minutes until completely cooled. Then peel them. It's recommended to use eggs that aren't too fresh, as they'll peel more easily.
- Cut the eggs in half lengthwise and remove the yolks.
- Drain the tuna can well.
* I used Rio Mare tuna in its own juice - Slice the green onion into rounds. Dice the pickled cucumber into small cubes. Chop the dill and parsley very, very finely.
- In a bowl, add all the filling ingredients plus 5 egg yolks from the boiled eggs and season with salt and pepper. Mix well with a fork until the mixture becomes almost paste-like. Taste for salt, pepper, and lemon juice. Add the mayonnaise and mix well until smooth.
- Fill the egg cavities with this paste and decorate with capers or pickled pepper slices.
