If you like this recipe come back on www.happystove.com and rate it!

Tuna and Capers Deviled Eggs - Recipe

Tuna and Capers Deviled Eggs - By happystove.com
print this pageemail this pageadd this page to your favorites

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


  • Eggs (boiled)

  • Yellowfin Tuna in Olive Oil

    1 can
  • Mayonnaise

    1-2 tbsps
  • Capers

    1-2 tbsps
  • Salt

    to taste
  • Black Pepper

    to taste
To browse other recipes using that ingredient click on the To browse recipes using one ingredient click on the grey dot

Cooking Directions:

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.

thank you! from the happy stove team.
Home Add a Recipe Contact us About us Terms of Service RSSfeed