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Deviled eggs have long been a staple at gatherings, picnics, and family dinners, known for their creamy texture and versatile flavor profile. However, for those looking to elevate this beloved classic with a bold and briny twist, adding tuna and capers introduces an irresistible complexity that’s sure to impress your guests. This Tuna and Caper Deviled Eggs recipe offers a delightful blend of flavors inspired by classic Italian Salsa Tonnata and provides a simple yet sophisticated option for any occasion like family gathering or a shower.
Jump to RecipeThis easy-deviled egg recipe is perfect for your Easter brunch spread and a great use for all those extra hard-boiled eggs you decorated. Whenever I make them, these deviled eggs disappear quickly, so if you have a larger gathering, you might want to double or triple the recipe.
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Why Add Tuna, Capers and Anchovy?
The addition of tuna to the classic deviled eggs recipe brings a hearty, umami-rich depth that pairs beautifully with the creamy yolk filling. Capers, with their tangy and salty notes, cut through the richness and add a level of sophistication to the dish. Together, they create a balance of flavors that elevates the humble deviled egg into a gourmet appetizer. You can skip this ingredient, but make sure you try and balance the saltiness as some more seasoning may be needed in this case.
Perfect for Any Occasion
Whether you’re hosting a formal dinner party, a casual brunch, or looking for the perfect potluck contribution, these Tuna and Capers Deviled Eggs are sure to be a hit. They are not only delicious and easy to make but also present beautifully, making them a go-to recipe for impressing guests with minimal effort. Also, if make this hassle-free appetizer casually at home to add a variety of notes to your cooking routine – this recipe will also work perfectly.
Incorporating tuna, capers and anchovy into your deviled eggs recipe is a simple way to add a twist to a classic, making it an unforgettable part of your culinary repertoire. Give this recipe a try, and watch as these flavorful appetizers become a requested dish at all your gatherings.
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Tuna and Capers Deviled Eggs
Equipment
- 1 medium pot
- 1 electric mixer with a mixing bowl/cup/container
- 1 piping bag or a plastic Ziploc bag
Ingredients
- 6 large eggs
- 1 small can (2.8 ounces/80g) of quality tuna in brine drained
- 3 tbsp (45g) mayonnaise pick your favorite one
- 1 tbsp (15g) capers drained
- 0.2 oz (6g) anchovies in oil (3 fillets) drained
- 2 tbsp of fresh dill
For garnish
- 1 sprig of fresh dill
- 1 tbsp (10g) capers
- freshly ground paper to taste
Instructions
- Hard Boil the Eggs: Begin by placing the eggs in a large pot and cover them with cold water by 1 inch. Bring to a boil over medium-high heat and boil for 10 minutes for extra hard bouncy yolks, or you can use an egg cooker if you have one and pick the cooking mode corresponding to your model.
- After boiling the eggs, it is important to transfer them to an ice water bath to cool for at least 10 minutes. Please do not skip this cooling process, as it will aid in the peeling process and ensure that the eggs are smooth on the outside after peeling.
- Prepare the eggs: Once the eggs are cooled, peel them.
- I always rinse the eggs with water after pealing to avoid the tiny stuck shell pieces getting into the dish.
- Then, halve the eggs lengthwise and gently remove the yolks, leaving the whites intact.
- Prepare the Filling: Place the egg yolks in a mixer bowl. Add tuna, mayonnaise, capers, dill, and anchovy to the yolks. Mash the mixture with a mixer until smooth.
- It is important to taste the mix to ensure the saltiness suits your taste, as capers may come with different levels of saltiness depending on the producer. If yours are already too salty – add about a tablespoon of water to the mass; otherwise, add a tablespoon of mayonnaise.
- Season with pepper to taste and blend again. This extra step is required to achieve a better taste and consistency, which should ultimately recemble thick mayonnaise.Please take note that if you don't have a mixer, you can still use a fork to mix your ingredients. However, this method may result in tiny bits remaining in the mix. Therefore, it is important to flake the tuna more thoroughly beforehand and finely chop the remaining ingredients. This process may take a bit more time, and the consistency may not come out perfectly smooth.
- Fill the Egg Whites: Put your filling mass into a piping bag or a plastic Ziploc bag where you can cut a corner and fill the egg white halves with the yolk mixture.
- The piping bag/Ziploc bag method will give a more professional appearance, and I recommend using it for a party table serving, but if you don’t have one or you are just cooking a quick casual snack for your family, a spoon works just fine for a rustic look.
- Garnish and Serve: Sprinkle each deviled egg with an herbal note of fresh dill. If you have extra capers, add one on top of each egg for an additional flavor and a finished presentation.
- Refrigerate Until Serving: These deviled eggs can be served right away, but if you chill them in the refrigerator for an hour, it can enhance their flavors and make them even more refreshing. Additionally, you can make this dish up to 1 day ahead of time and it will look and taste just the same! However, make sure to store it in a sealed container to prevent crusting.
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