Tuna Fish Deviled Eggs
These spicy tuna fish deviled eggs with capers, mayonnaise, and chili are the perfect appetizer for any celebration.
Servings: 16 deviled eggs
Calories: 190kcal
Ingredients
- 8 eggs large, Note 1
- 1 can tuna in brine/water
- 1 ½ teaspoons capers
- 1 pinch of cayenne pepper or red pepper flakes, to taste
- 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
Instructions
Eggs:
- Cook eggs: 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. 8 eggs
- Prepare eggs for filling: Peel them. 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 (Note 2). Chop these leftover egg white pieces and add them to the filling. If you want to make your deviled eggs traditionally, slice them in half lengthwise.Remove the yolks and place them in a bowl.
Tuna filling:
- Make the filling: Drain the can of tuna. Chop the capers, red onion, and dill very finely. From each chopped ingredient, save a little bit for the garnish.1 can tuna + 1 ½ teaspoons capers + ½ red onion + a few sprigs of dill
- Blend filling: Add the tuna, chopped ingredients, cayenne pepper, 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.1 pinch of cayenne pepper + 3 teaspoons mayonnaise + 1 teaspoon medium-hot mustard + 1 tablespoon cream cheese + fine sea salt + freshly ground black pepper
- Fill deviled eggs: Transfer the mixture to a piping bag fitted with a large (star) nozzle (Note 3). Carefully pipe the filling into the prepared eggs.
- Garnish eggs: Sprinkle the eggs with the chopped ingredients that you put aside for the garnish and with some more freshly ground black pepper.
Notes
- Older eggs are easier to peel than fresh ones. You can use leftover hard-boiled eggs as well.
- If you make standing eggs, 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.
- If you don't have a piping bag, transfer the egg yolk mixture to a freezer bag or something similar. Cut a small hole in the corner of the bag and use the bag as a piping bag.
Nutrition
Serving: 2egg halves | Calories: 190kcal | Carbohydrates: 5g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 210mg | Sodium: 567mg | Sugar: 1g