Today we’re all about the Niçoise Deviled Egg, a super-savory, totally fabulous mashup of two classic dishes: deviled eggs and salade Niçoise. There are three perfect little umami-bombs packed into this recipe: olives, sun dried tomatoes, and tuna.
Big thanks to Wild Selections for sponsoring this post, and thanks to you for supporting our partners.
You can prepare the eggs and the filling up to a day in advance, then assemble your Niçoise deviled eggs just before serving.
A deviled egg bender
So. I’ve been on kind of a deviled egg bender recently. I think the month or so leading up to Easter put me in the mood. Though of course, tastefully(?) disheveled, inadvertent contrarian that I am, I neither made nor consumed any deviled eggs for actual Easter this year. Let’s just say I’ve since been making up for lost time as a sort of debt to society.
The thing is, it’s tough to get bored of deviled eggs unless you’re, shall we say, creatively challenged. There are so many fun and easy ways to make something extra-special from a simple, perfect hard-boiled egg.
You guys, this is kind of a dumb thing to say maybe, but tuna makes me really happy. Spicy tuna rolls, yes please. Poke bowls, you know what I’m talkin bout. Good old tuna salad, uh HUH. In terms of tuna delivery vehicles, I’m equal-opportunity and easy to please.
But talk to me about tuna sourcing and the environment, and it’s a different story. There’s a lot to know and a lot to think about. To me, this is one of those cases where a trusted brand and a third-party certification can go a long way.
Wild Selections sources its wild-caught tuna only from ocean areas that have been certified sustainable to the Marine Stewardship Council Standard. The MSC is the world’s leading certification program for wild-caught, sustainable seafood, and their certification means that you’re buying seafood sourced from healthy, well managed and plentiful fish stocks.
Wild Selections also donates 13 cents from the sale of each can to support World Wildlife Fund’s efforts to protect marine life and expand sustainable fishing practices. They’ll donate up to $1 million by the end of the year.
All of which is to say, I feel like I can cross “tuna sourcing” off my worry list for today and get back to obsessing about deviled eggs.
Hope you’ll join me.
Talk to you soon.
- 1 dozen hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon fine sea salt
- 10 good grinds black pepper
- 1 can Wild Selections solid white albacore tuna in water, drained
- 1 medium shallot, minced
- 24 pitted kalamata olives, minced
- 4 sun-dried tomato halves, minced
- 2 tablespoons minced flat-leaf parsley
- Peel the eggs and slice in half lengthwise. Use a spoon to carefully scoop the yolks into a medium mixing bowl, and place whites on a serving platter.
- Add the mayonnaise, mustard, salt and pepper to the bowl and mix well with a fork until the yolks are incorporated into the mayo and the mixture is smooth and even.
- Use a fork to flake the tuna into the mixing bowl. Add shallot, olives, sun-dried tomato and parsley and mix with a fork until nice and creamy.
- Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.