TUNA STUFFED DEVILED EGGS
This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.
Provided by Figueroa4
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
- Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 0.8 g, Cholesterol 97.3 mg, Fat 4.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 68.5 mg, Sugar 0.6 g
TONNATO EGGS
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling fancy) for extra salty pop, they'll be the hit of any cocktail party spread.
Provided by Anna Stockwell
Categories Appetizer Egg Tuna Anchovy Mayonnaise Lemon Capers Olive Oil Salmon Hors D'Oeuvre Cocktail Party New Year's Eve Christmas Eve Christmas
Yield 24 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
- Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
- Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
- Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3-4 minutes. Transfer to a paper-towel-lined plate and let cool.
- Top eggs with crispy capers and salmon roe (if using).
- Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.
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