Tuna Deviled Eggs (Recipe)
A twist on a classic Easter appetizer
It’s a well-known fact (at least, to us) that you can’t have a proper Easter meal without deviled eggs. Benjamin Steakhouse’s take on this classic appetizer is just as easy to make, only with some inspiration from the sea.
Tuna Deviled Eggs
- 8 hardboiled eggs
- 1 can tuna in water, drained
- ½ cup mayonnaise
- 1 tsp spicy Dijon mustard
- ½ tsp onion, finely minced/grated
- Pinch of salt and pepper, to taste
- Paprika, for garnish
- 8 petit stuffed olives, halved, for garnish
- Cut hardboiled eggs in half, lengthwise. Carefully remove the yolk without breaking the white, and collect in a separate bowl. Lay remaining egg whites in a platter and separate.
- In the bowl, combine the yolk, tuna, mayo, mustard, onion, salt, and pepper.
- Neatly spoon the mixture into the hollowed egg “boats,” lightly sprinkle with paprika, and top with the olive halves.
Chef’s tip: For a nice presentation, serve on a platter lined with lettuce. Enjoy!