Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe

Name: Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe
Prep time: 15 min
Total time: 15 min
Yield: 12 deviled egg halves
Ingredients: 6 hard boiled or hard steamed eggs , peeled and halved lengthwise; 6 ounces high quality tuna packed in olive oil, drained; 2 tablespoons minced fresh parsley leaves, plus more for garnish; 2 tablespoons minced pitted black olives; 1 small tomato, peeled, seeded, and finely diced; 1 teaspoon dijon mustard; 2 teaspoons juice plus 1 teaspoon zest from 1 lemon; 1 teaspoon white wine vinegar; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper

These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack.

Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.

Great Deviled Eggs

Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe

Prep 15 mins

Active 20 mins

Total 15 mins

Makes 12 deviled egg halves

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6 hard boiled or hard steamed eggs, peeled and halved lengthwise
6 ounces high quality tuna packed in olive oil, drained
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 tablespoons minced pitted black olives
1 small tomato, peeled, seeded, and finely diced
1 teaspoon dijon mustard
2 teaspoons juice plus 1 teaspoon zest from 1 whole lemon
1 teaspoon white wine vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper

Place all of the yolks in a medium bowl. Add tuna, parsley, olives, tomato, mustard, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper, and using a rubber spatula, gently fold until combined.
Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). To serve, spoon filling into egg white halves. Garnish with more parsley and drizzle with olive oil. Serve immediately.

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Nutrition Facts (per serving)
966	Calories
66g	Fat
9g	Carbs
79g	Protein

Nutrition Facts
Amount per serving
Calories	966
% Daily Value*
Total Fat 66g	85%
Saturated Fat 15g	76%
Cholesterol 1190mg	397%
Sodium 1579mg	69%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	8%
Total Sugars 6g
Protein 79g
Vitamin C 24mg	121%
Calcium 214mg	16%
Iron 7mg	38%
Potassium 1063mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.