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Deviled Eggs with Tuna, Olives and Capers
The star ingredient in this version of deviled eggs is the tuna. Look for tuna packed in olive oil, not water, which is richer and more flavorful. Mixed together with the egg yolks, capers, mustard, olives and roasted red pepper, it becomes a bold filling for a classic hors d’oeuvre. We steam the eggs, which is the best method we know of for perfectly cooked “hard-boiled” eggs. If you want to get ahead, the eggs can be cooked and peeled up to two days in advance.
tablespoons extra-virgin olive oil, plus more to serve