2½ hours (20 minutes active) / Makes 12 deviled eggs
For this recipe, look for tuna packed in olive oil, not water; it’s richer and more flavorful. Mixed with egg yolks, capers, mustard, olives and roasted red pepper, the tuna makes a bold filling for a classic hors d’oeuvre.
6 large eggs
2 tablespoons extra-virgin olive oil, plus more to serve
1½ tablespoons lemon juice
1 teaspoon Dijon mustard
5-ounce can olive oil–packed tuna, well drained and finely flaked
2 tablespoons finely chopped fresh flat-leaf parsley OR chives, plus more to serve
2 tablespoons finely chopped pitted black olives, plus more to serve
2 tablespoons finely chopped roasted red pepper, plus more to serve
1 tablespoon drained capers, finely chopped
Kosher salt and ground black pepper
Fill a medium saucepan with about 1 inch of water. Place a steamer basket in the pan, cover and bring the water to a boil over medium-high. Add the eggs to the basket, cover and cook for 11 minutes. Meanwhile, fill a medium bowl with ice water. Using tongs, transfer the eggs to the ice water and let stand until cool to the touch. Peel the eggs, then refrigerate until well-chilled, at least 2 hours or up to 2 days.
Halve each egg lengthwise. Remove the yolks and place in a medium bowl. Add the oil, lemon juice and mustard to the yolks, then mash to a smooth paste. Add the flaked tuna, parsley, olives, roasted red pepper and capers; stir until well combined. Taste and season with salt, pepper and hot sauce (if using).
Using a spoon, mound the filling onto the egg white halves. Garnish with parsley, olives and roasted red pepper, then drizzle with additional oil.
Optional garnish: Hot sauce