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nicoise deviled eggs with tuna on a serving platter
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5 from 4 votes

Niçoise Deviled Eggs with Tuna

Niçoise deviled eggs with tuna are a super-savory, totally fabulous mashup of two classic dishes. Here's how to make them shine.
Prep Time20 minutes
Cook Time12 minutes
Additional Time15 minutes
Total Time47 minutes
Course: Snacks and Starters
Cuisine: American
Keyword: deviled eggs with tuna, nicoise deviled eggs
Servings: 24 pieces
Calories: 82kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 12 large eggs
  • ½ cup (124 grams) mayonnaise
  • 2 teaspoons (10 grams) dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 5- ounce 142-gram can tuna, drained
  • 1 small shallot finely minced
  • 24 pitted kalamata olives minced
  • 4 sun-dried tomato halves minced
  • 2 tablespoons minced flat-leaf parsley
  • 24 small parsley leaves to garnish (optional)

Instructions

  • Fill a large pot halfway with water and bring to a boil. See note 1 below.
  • Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
  • Set a timer for 12 minutes. 
  • When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
  • While the eggs cook, fill a large bowl halfway with ice water. 
  • When timer rings, pull eggs out of pot and plunge into ice water.
  • Cool for 15 minutes.
  • Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
  • Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
  • Mash yolks well with a fork.
  • Add the mayonnaise, mustard, salt, and pepper to the bowl and mix well, 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 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. 
  • Garnish each piece with a small parsley leaf, if you like, and serve.

Notes

  1. If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
  2. Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
  3. Mince the shallot, sun-dried tomatoes, and olives as finely as you can.
  4. If you're using oil-packed sun dried tomatoes from a jar, be sure to drain them well and blot them dry. Whenever possible, I like to use the ones from Trader Joe's that come in a pouch. They're nice and soft and not oily.
  5. You can refer to the section of the post above to learn more about buying tuna.
  6. Make-ahead options: You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
  7. Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.

Nutrition

Calories: 82kcal | Carbohydrates: 0.5g | Protein: 5g | Fat: 6.5g | Fiber: 0.2g