Appetizers & Side Dishes · Breakfast & Brunch

Deviled Eggs with Tuna and Capers

I normally don’t like egg yolks (not because of the cholesteral factor, but because I don’t like the taste/texture) but I do love my deviled eggs. Now I really love them when tuna is added….


7 large eggs (cold)
2 ounces canned tuna , drained and finely chopped (about 1/2 cup)
1 tablespoon capers , rinsed and drained
1 tablespoon chopped fresh chives
1 1/2 teaspoons cider vinegar (or vinegar of your choice)
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
Table salt and ground black pepper
Dash of cayenne or paprika


1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.

2. Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add tuna, capers, 2 teaspoons chives, vinegar, mustard, mayonnaise, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.

3. Spoon egg mixture into egg whites, or fill a pastry bag (ziplog bag) with the mixture and snip the end. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Sprinkle with remaining teaspoon chives and paprika or cayenne and serve immediately.


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