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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.
12
Deviled eggs
Tip
Don't overcook the eggs. The yolks of overdone hard-cooked eggs are ringed with green; have a dry, rubbery texture; and smell of sulfur.
2½ hours
15 minutes active
Ingredients
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6
large eggs
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2
tablespoons extra-virgin olive oil, plus more to serve
Directions
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01Fill a medium saucepan with about 1 inch of water. Place a steamer basket in the pan, cover and bring the water to a boil over medium-high. Add the eggs to the steamer basket, cover and cook for 13 minutes. Meanwhile, fill a medium bowl with ice water. Using tongs, transfer the eggs to the ice water and let stand until cool to the touch, 10 to 15 minutes. Peel the eggs, then refrigerate until well-chilled, at least 2 hours or up to 2 days.
