- Dish type
- Seafood starters
- Fish starters
These Italian stuffed eggs are typically served with pickled vegetables, capers or olives.
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IngredientsMakes: 12 stuffed egg halves
- 6 eggs
- 2 tablespoons mayonnaise
- 1 tin tuna (80g) in oil, drained
- 2 tablespoons Italian giardiniera or mixed pickles vegetables
- 12 green olives to decorate
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Place the eggs in a small saucepan, cover with water and bring to the boil. Turn down the heat and cook for 10 minutes until hard-boiled.
- Drain the eggs and set aside to cool. Peel and slice the eggs lengthwise. Gently remove the yolks with a teaspoon. Set aside the egg whites.
- Place the egg yolks in a food processor with tuna and pickled vegetables. Pulse and process until you reach a smooth mixture.
- Fill each half egg white with the mixture and decorate with 1 green olive. Refrigerate until time to serve.
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- 4 large eggs
- 2 tablespoons unsalted butter, softened
- 1/4 cup drained oil-packed tuna, mashed
- 1 tablespoon grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- Lettuce leaves
- Finely chopped fresh parsley, for garnish
- 1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
- 2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.
- 3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.
Reprinted from 1,000 Italian Recipes, by Michele Scicolone, Copyright © 2004, published by Houghton Mifflin Harcourt.
Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.
First, boil the eggs in water until hard-boiled. After the eggs are hard-boiled, cool in cold water.
Peel carefully, and cut the eggs in half lengthwise. Carefully remove the yolks.
Place the cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites for later.
Drain the oil from the canned tuna and put the fish into another mixing bowl. Separate the tuna with a fork and add the tomato sauce. Stir to combine with the tuna.
Add half of the egg yolks to the bowl and mix to a paste. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Spoon this tuna mixture into the halved egg whites.
Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks to decorate your deviled eggs by sprinkling over the egg halves. Then sprinkle sweet Spanish paprika over the egg halves for decoration.
Optionally, you can garnish your tuna deviled eggs with chives and cherry tomatoes. Simply slice the cherry tomatoes into quarters, and place a piece on top of each deviled egg. Sprinkle chives on top of the serving dish.
Chill the deviled eggs and keep them refrigerated until you are ready to serve them.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Tuna Deviled Eggs (Spanish Tapa)
For many Spanish people, tuna deviled eggs are part of their childhood memories, such as lunches at grandparents’ homes, or joyful dinners on a summer day. Nowadays it is also common to find this dish in the tapas showcase of many Spanish bars.
Stuffed (or deviled) eggs are an international dish with Mediterranean roots, presumably stretching back to the Roman Empire. Back in the fourth and fifth century AD, a cookbook called De re coomachia collected popular recipes for stuffed eggs, such as a version with pepper, lovage, soaked nuts, honey, vinegar, and fish sauce.
With the popularization of prepared ingredients, like mayonnaise and canned fish, tuna deviled eggs dish were introduced to the daily lives of many families. In Spain, this recipe became very popular in the gastronomic culture of the 80s.
Although the fillings of the eggs can be varied, the classic Spanish version consists of boiling chicken eggs and filling them with mayonnaise, canned tuna and green olives filled with anchovies. Anchovy olives are a very popular variety in Spain they are usually served at parties and as appetizers. If you can’t get them for this recipe, do not worry, you can prepare these stuffed eggs using regular green pitted olives—or you can even cook them without olives.
If you prefer to avoid packaged or processed foods, do not hesitate to prepare these tuna stuffed eggs using homemade mayonnaise and swapping out canned tuna for boiled or cooked fish.
Once you’ve perfected the classic recipe, feel free to try variations on the filling. You can add in all kinds of pickles or fresh veggies. Also, you could even make a vegetarian version filled with hummus or babaganoush!
Accompany this dish with a Mediterranean salad and a gazpacho or any other cold summer soup, and you will have a complete meal in a matter of minutes.
Bring water to a boil and prepare your appetite, because in just a few minutes you will have a tasty dish on your table ready to eat.
Looking for deviled eggs that doesn’t use mayonnaise? Try our Deviled Eggs with Olive Oil, Capers and Chives.
Tuna Deviled Eggs
This tuna deviled eggs recipe combines tuna with mayonnaise, Dijon mustard, horseradish, green onion, eggs, and dill to make a deliciously fun appetizer!
- 1 can (5 oz) Bumble Bee® Solid White Albacore Tuna, drained
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons prepared horseradish
- 1/2 tablespoon dried tarragon
- Salt and pepper
- 2 tablespoons fresh parsley, finely chopped
First, hard boil the eggs by placing in a pot and covering with water. Bring the water to a boil, then simmer for ten minutes.
Carefully drain the water, lightly crack the shells, and cover eggs with ice cold water. Peel the eggs, cut in half and remove yolks. Set the egg whites to the side.
In a small bowl, mash the egg yolks with mayonnaise, mustard, horseradish, and tarragon. Drain the tuna and add it to the bowl, thoroughly combine the ingredients. Season the mixture to taste with salt and pepper.
Using small scoops of the mixture, fill the egg whites. Top with parsley to finish.
Tuna and mayo stuffed eggs recipe - Recipes
One of my husband Bill’s favorite dishes is Vitello Tonnato. Cold sliced veal with a tuna sauce. It is an Italian version of surf and turf. Trying to imagine another recipe on which to use this tasty sauce, I thought of eggs. I love stuffed eggs. My mom has never stopped making them, even when the food police declared them taboo. Fortunately, as of October 2000, the position of the American Heart Association is that an egg a day is OK. Eggs and tuna, like veal and tuna, are a happy marriage, and a couple of these stuffed eggs are substantial enough to make up a light lunch.
The most important thing to learn from this recipe is how to boil eggs. In fact, as Julia Child taught me, the paradoxically correct method is not to boil them. You start the eggs in cold water, bring them just up to the boil, pull them off the heat and let them sit. “Boiling” the eggs this way eliminates tough, chewy whites and the nasty green line that otherwise appears between the yolks and the whites. Try it. You’ll be amazed.
Lettuce and olives for garnish
Place the eggs in a large saucepan and pour in enough cold water to cover by 2 inches. Bring to a boil over medium heat. Remove from the heat, cover, and set aside for 13 minutes. Transfer the eggs to a bowl of half ice and half water. Cool completely, then peel under cold running water.
Cut the eggs in half lengthwise and remove the yolks. Arrange the halves of the whites, cut-side up, on a serving plate. Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon. Add the mayonnaise and stir until smooth.
Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy. Stir into the yolks and season with salt and pepper. Mound a heaping spoonful of the yolk mixture into the cavity of the whites. Garnish with lettuce and olives. Keep chilled until ready to serve.
- 7 large eggs (hard-boiled)
- 2 to 2 1/2 tablespoons mayonnaise
- 1 teaspoon prepared mustard (scant)
- salt and pepper (to taste)
- Optional: paprika
- Optional Garnishes: sliced grape tomatoes, finely chopped red onion, sliced olives, snipped chives
Cut 6 of the hard-cooked eggs in half lengthwise.
Scoop the cooked yolks out of egg halves. Press yolks and remaining whole hard-cooked egg through a sieve into a small bowl. Stir in 2 tablespoons of mayonnaise and the mustard season to taste with salt and pepper. Add more mayonnaise, as needed.
Mound the yolk filling in the egg white halves.
Sprinkle the tops with a little sweet paprika, if desired.
Garnish with sliced olives, sliced grape or cherry tomatoes, finely chopped the red onion, or snipped fresh chives.
- oil-packed tuna vs water-packed tuna
- you can substitute the mayo with avocado or add mustard to the mayo in varying ratios.
- celery adds crunch so try adding other things like nuts, seeds, raw onion, pickle chunks, olives, and dried fruit
- onion is always a bone of contention but some prefer small or grated onion, onion powder instead of pieces, white, green, or red.
- this is the hottest controversy in my house. Dill vs sweet pickles, sliced vs relish.
- basic seasonings like salt and pepper can be revamped with lemon pepper, wasabi, curry, hot sauce, cilantro, and citrus zest.
Tuna fish salad is a great blank slate to try many different combinations!
If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.
Double-Stuffed Deviled Eggs with Crab
Recipe by Dorie Greenspan, from Everyday Dorie
Makes 24 egg halves
Because deviled eggs are so easy to make, I rarely order them when I go out. But in Paris, where there are competitions and prizes for the best oeuf mayo, the French version, I’m occasionally tempted. It was at Yves Camdeborde’s L’Avant Comptoir de la Mer , his seafood wine bar a few steps from my apartment, that I gave in to that temptation. more than once. Chez Yves, the whites are filled with two separate mixtures: One includes crab and the other is the traditional mashed yolks and mayo.
This recipe is my take on his more elaborate rendition. If you want to come closer to Yves’, add finely diced pieces of avocado (about half a small one) to the crab mixture. Recipes like this are meant to be played with, so fiddle with the spices, maybe adding a little heat to one or both of the fillings. Have fun, but whatever you do, don’t leave out the small bits of apple. Their tartness and crunch are almost as surprising as the crab.
Deviled eggs are really best served as soon as they’re assembled, but that’s not always practical. You can hard-boil the eggs up to 3 days ahead and peel them when needed. You can make the yolk and crab mixtures about 6 hours ahead of time and keep them covered in the refrigerator. And you can stuff the eggs, then cover and refrigerate them for a few hours before serving.
- 12 hard-boiled large eggs, peeled
- About 1⁄2 cup (120 ml) plus 3 Tbsp. mayonnaise
- 1 to 2 tsp. Dijon mustard (preferably French)
- Piment d’Espelette or cayenne pepper
- Fine sea salt and freshly ground pepper
- 1/4 pound (113 grams) lump crabmeat, picked over and patted dry
- 1/2 medium Granny Smith apple (don’t peel), cored and finely diced
- 1 slender scallion, white and light green parts only, finely chopped
- Freshly squeezed lemon juice
- Snipped fresh chives, for finishing
Cut each egg in half the long way and scoop the yolks into a bowl. Using a fork, mash the yolks with 1/2 cup of the mayonnaise, a teaspoon of the mustard, a little hot pepper and some salt and ground pepper. The mixture will be soft and loose. Taste for mustard, hot pepper and salt and pepper and set aside for the moment.
Put the crabmeat, apple, scallion, the remaining 3 tablespoons mayonnaise and a squirt or two of lemon juice in another bowl. Toss together gently and season with a little hot pepper add more mayonnaise, lemon juice and/or some salt if needed.
If you’re not going to serve the deviled eggs immediately, cover the whites, the yolk-mayo and the crab mixture (separately) and pop them into the refrigerator. (The filling—and whites—can be refrigerated for up to 6 hours.)
When you’re ready to serve, arrange the whites on a platter. Divide the crab-mayo mixture among them and top with the yolk mayonnaise. I find it easiest—and prettiest—to put the crab into the whites with a spoon, then make an indentation in the crab and use a small cookie scoop to top with the yolk mixture. Scatter over the chives and serve immediately.
Double-Stuffed Deviled Eggs with Crab is excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.