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Milk Street Recipe

Deviled Eggs with Tuna, Olives and Capers

2½ hours 15 minutes active

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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

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