Tuna and Capers Deviled Eggs
Elevate your appetizer game with Tuna and Capers Deviled Eggs, a sophisticated twist on a classic. Combining the umami of tuna, tanginess of capers, and richness of anchovies for impressing guests at any gathering, from Easter brunch to casual snacks.
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. Make-Ahead Tip: Prepare up to 1 day in advance and store in a sealed container. They’ll taste just as delicious the next day!