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
  1. 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.
  2. In the bowl, combine the yolk, tuna, mayo, mustard, onion, salt, and pepper.
  3. 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!

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