Cooked - Deviled Eggs With Confit Tuna, Olives, Tomato, And Olive Oil Recipe

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

12.0

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

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.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥟Appetizer

CuisineMediterranean

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 29 weeks ago

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