Spicy deviled eggs with tuna, capers, and chili, a creamy delight for your Easter brunch.
Tuna Deviled Eggs with Capers
Deviled eggs with tuna, enriched with capers and quite a bit of chili, you will not be able to stop eating them. They make a great addition to your Easter menu or a great way of using up leftover hard-boiled eggs after the Easter days.
Oua umplute in Romanian or gefüllte Eier in German, these little bits of pleasure are a staple in almost every kitchen in the world, you can have the American style with bacon or Romanian style with liver pate or German-style with lots of mustard.
Then there are those Asian style ones with miso and shrimps, Mexican style with guacamole or Russian with caviar. Actually, you cannot say what kind of deviled egg recipe is from what particular country, everybody in the world seems to love them and the way of filling them knows no borders anymore.
They even come in the form of a creamy and delicious salad, like this deviled egg pasta salad with bacon.
And what’s not to love when it comes to deviled eggs? I still have to meet a person (except a vegan person), who doesn’t love eggs and filling them with a bunch of other delicious ingredients makes them only better.
- Deviled eggs are so versatile, you really do not have to follow a recipe or buy some special ingredients to make them.
- Have a look in your fridge and your cupboard and I am 100% sure you will find something suitable for filling them.
- A can of tuna in brine
- 1 red chili. You can use more or less to taste. You can replace the fresh chili with pure chili powder, cayenne pepper or red chili flakes, everything to taste.
- Red onion. Regular onion, shallots or green onions can be used instead, everything in small amounts and very finely chopped.
- Mayonnaise, mustard, and cream cheese
- Herbs: dill is the perfect match for the tuna eggs, it always goes well with both eggs and fish. Use fresh or frozen dill, never dried dill.
How to make?
Hard-boiled eggs and how to peel them
- Older eggs are easier to peel than very fresh ones.
- You can cook them in advance as well, which will make them easier to peel too. Or you can use leftover Easter eggs.
- Remove the yolks and place them in a bowl.
- Drain the can of tuna. Add to the yolks together with the very finely chopped capers, chili, onion, and dill. From each chopped ingredient save a little bit for the garnish.
- Add the mayonnaise, mustard, and cream cheese to the bowl as well. Process with an immersion blender until you have a smooth paste. Adjust the taste with salt and freshly ground pepper.
- You will have more mixture than you need, but don’t worry about that, the tuna-caper filling makes a wonderful bread spread or dip as well.
How to fill?
- I filled the tuna deviled eggs in an unusual way, cutting away the top, removing the yolk and piping in the filling.
- You can do it like that or you can go the traditional and much easier way, that is: halve the eggs lengthwise, remove the yolk and fill the halves with the tuna mixture.
- Just to mention, that although the stuffed eggs filled like in the pictures look very pretty, the traditional way of filling deviled eggs is easier, it is easier to remove the yolk when the eggs are halved lengthwise.
- Use a piping bag to fill, especially if you are making them standing up.
Other recipes using leftover eggs?
First published: March 30th, 2017.
Last updated: April 1st, 2020.
- 8 large eggs
- 1 can tuna in brine
- 1 ½ teaspoons capers
- 1 fresh red chili
- ½ red onion or a very small one
- 3 teaspoons mayonnaise
- 1 teaspoon medium-hot mustard
- 1 tablespoon cream cheese
- a few sprigs of dill
- fine sea salt
- freshly ground black pepper
- Place the eggs in a pan, cover with water, add a large pinch of salt and bring to a boil. Cover tightly and remove from the heat. Let sit for 12 minutes, then drain and rinse well in cold water. Place them in a bowl with very cold water to stop them from cooking further. When cold, refrigerate until needed. You can cook the eggs well in advance, which will make them easier to peel as well.
- Peel the eggs. If you want them to stand remove one-third of the top of the egg and a very thin slice of the bottom part of the egg, so it can stand easily without falling down. If you want to make your deviled eggs traditionally, slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Drain the can of tuna. Chop the capers, the deseeded chili, red onion, and dill very finely. From each chopped ingredient save a little bit for the garnish.
- Add the tuna, chopped ingredients, mayonnaise, mustard, and cream cheese to the bowl containing the egg yolks. Process with an immersion blender until you have a smooth paste. Adjust the taste with salt and freshly ground pepper.
- Transfer the mixture to a piping bag fitted with a large (star) nozzle. Carefully pipe the filling into the prepared eggs.
- Sprinkle the eggs with the chopped ingredients that you put aside for the garnish and with some more freshly ground black pepper.
- If you make the eggs standing up you will have some leftover egg whites from the top of the eggs. Chop them finely and stir them into the leftover mixture. You will now have a delicious bread spread as well.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 210mgSodium: 567mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 16g