25 Jun Tuna Niçoise Deviled Eggs
Whether you’re going to a friend’s house for a barbecue or hosting a movie night, this Tuna Niçoise Deviled Eggs Recipe is the perfect light option for your crew. Made with wild caught Wild Selections Solid White Albacore Tuna in Olive Oil, this recipe is easy-to-make and tasty to enjoy. Garnish with cracked pepper and fresh French beans for an eye catching dish your friends will love.
- 1 can (5oz.) of Wild Selections Solid White Albacore Tuna in Olive Oil
- 1 dozen large eggs
- 4 teaspoons Dijon mustard
- 1/4 cup of mayonnaise
- 1/4 cup of chopped shallots
- 1/4 cup of cherry tomatoes sliced in eighths
- 2 tablespoons of diced Niçoise olives
- 2 tablespoons of finely chopped capers
- 1/4 cup of French beans (haricot verts) steamed and cut
- Half a large lemon juiced
- Salt and pepper to taste
Place eggs in a large pot and cover by a couple inches with cold water. Heat on stove until brought to a boil, cover and reduce heat. Cook for 15 minutes.
Remove pot from heat and carefully remove boiled eggs from hot water. Place eggs in a bowl full of cold water.
Once eggs have cooled completely, peel and slice in half. Remove yolks placing them in a mixing bowl.
Combine the mayonnaise, mustard, and lemon juice with the yolks and mix until smooth. Salt and pepper to taste.
Add tomatoes, shallots, Niçoise olives, drained tuna, and capers to the mixture and stir. Set aside a few pieces of each ingredient for garnishing later if desired.
On a serving dish, place the halved eggs with curved side down. Scoop mixture into the hole of each egg.
Garnish with each egg with French bean and other ingredients. Refrigerate for 30 minutes to 1 hour, and then serve.