Deviled Eggs with Tuna and Black Olives

by Annie Copps
Monday, Nov 21, 2016




Ingredients 

  • 1 tablespoon extra virgin olive oil
  • 1 cup minced fresh tuna (about 6 ounces)
  • 1 scallion, minced
  • 1/2 cup minced celery
  • Tiny pinch curry
  • Salt and pepper
  • 8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
  • 1 cup thick mayonnaise, preferably homemade
  • 1 tablespoon chopped parsley
  • 8 black olives, pitted and finely chopped
  • 1 plum tomato, finely chopped

 

Directions

Heat oil in a medium saucepan over high heat.

Add the tuna, scallion, celery, curry and salt and pepper.

Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.

In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.

Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.

 

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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