Tuna and Capers Deviled Eggs - Recipe
Tuna and Capers Deviled Eggs is an easy and quick recipe for hard boiled eggs filled with mayonnaise, tuna and capers. Perfect as appetizer, side dish or main course for a party or holiday dinner.
- Level: Easy
- Preparation time: 15 minutes
- Total time: 25 minutes
- Yield: 4 servings
Hard boil the eggs in rolling boiling water for 8 minutes then remove them from heat. Transfer the eggs in a large bowl filled with cold water or change the water within the pot to allow the eggs to cool down.
When cooled down, cut the boiled eggs in two halves. With a teaspoon, separate the yolks from the egg whites. Save the egg whites for later.
In a food processor, add the yolks, the drained tuna, the whole capers and the mayonnaise and blend until you obtain a creamy, beige colored, sauce. Refrigerate if needed
Fill the egg whites with the tuna sauce. To garnish, sprinkle with some paprika powder and serve.
If the deviled eggs are prepared ahead, refrigerate and bring to room temperature before serving.
In addition to the whole capers, you can add some pitted green olives.
To garnish your dish, you can lay on your preparation, some whole Italian parsley or whole capers
Tuna and Capers Deviled Eggs are a perfect match for steamed asparagus as side.
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