more fish from cans (deviled eggs with tuna)

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I know, I know, deviled eggs? Does anyone really need a recipe for deviled eggs, or a blog entry about them?

But, these have an extra ingredient that I assure you, makes a blog entry just for them worthwhile. (Plus, look how cute they are in pictures! They look like little boats from the side!)

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That ingredient is tuna. That’s right, we’re talking about good ol’ canned tuna. I recently heard a few people say that they don’t eat canned tuna, and, what?! Not eat canned tuna?! I looove canned tuna!

The first time a really remember eating it was a few years ago, when a friend brought me some fancy canned tuna from Spain. I wasn’t sure what to do with it, but my friend encouraged me to just mix it up into tuna salad. (In retrospect, I should have just eaten it from the can.) I decided that an experiment was in order. Was expensive Spanish tuna worth the difference in price? So Dave and I did a side-by-side comparison of tuna salads made with the Spanish tuna and with StarKirst Solid White Albacore. (This is the brand recommended by Cooks Illustrated.)

In tuna salad, at least, the difference was minor. And since that test, I have become enamored with tuna salad sandwiches. It’s something that, for me, is best eaten at home, because I’ve gotten so picky about how it’s made. No celery or pickles, but enough minced red onion and parsley to make up for it.

There are a few tricks to getting the most from your tuna. First, drain the heck out of it. Then add salt, pepper, and lemon juice, and let that set while you prepare the other ingredients. This gives the tuna time to soak up those flavor-enhancers.

I made the filling for these deviled eggs very similar to how I make tuna salad, just leaving out minced red onion and of course adding the egg yolks. Best deviled eggs ever, I assure you!

One more thing – while I agree that a sprinkle of paprika adds some color to a deviled egg, I think a little minced something makes them just so cute. I used tomato in this case, but I think a purple olive like kalamata would look, and taste, great as well. (My husband does not agree that olives improve anything, hence the tomatoes in January.)

Deviled Eggs
Make 16 appetizers

1 6-ounce can tuna, preferably StarKist Solid White Albacore in Water
1/8 teaspoon salt
pinch ground black pepper
1 teaspoon lemon juice
2 tablespoons minced parsley
½ teaspoon Dijon mustard
8 hard-boiled eggs, peeled
3 tablespoons mayonnaise
¼ plum tomato, minced (optional)
4 kalamata olives, minced (optional)

1. Drain the tuna very well. Using a fork or your fingers, break up any large pieces. Add salt, pepper, parsley and mustard.

2. Cut each egg in half from pole to pole. Use a spoon to remove the yolk. Using a fork, mash the yolks well. Add to tuna mixture, then stir in mayonnaise.

3. Either spoon mixture into egg whites, or transfer mixture to a decorators bag or zip-top bag. If using a zip-top bag, cut out a corner. Squeeze mixture into egg whites. Garnish with tomatoes or olives, if desired.

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Comments

  1. Deborah says:

    I have never seen tuna in deviled eggs, but it sounds great!!

  2. sidfaiwu says:

    Wow, these look good. Jess loves deviled eggs. I’m going to have to surprise here with this recipe this weekend!

    On a side note, I’m not sure what it is about celery that you don’t like in your tuna salad, but if it’s the texture, I have a suggestion that I’ve been using for years. Use celery seed instead of the stalk. You still get that celery flavor without the added crunch in your fish.

  3. bridget says:

    Sid – You know, ever since I wrote this post, I’ve been trying to figure out what it is I don’t like about celery. I used to think it was the crunch in an otherwise smooth mixture, but now that I love lots of minced red onion in my tuna salad, I don’t think I can blame it on that. I do find the stringiness of celery slightly offensive but like the flavor in some applications, so I will definitely check out celery seed soon. Thanks!

  4. Hannah says:

    Very yummy. Almost everyone in my family, even a few of the ones who don’t usually like deviled eggs, enjoyed these.

  5. Anna says:

    I’m pretty sure we’re soulmates. LOVE canned tuna, LOVE deviled eggs, and HATE celery. Here is my reasoning: eating a deviled egg (or tuna salad chicken salad, etc) that someone else made is an exercise in trust. People put all kinds of weird stuff in their “salad” – raisins, nuts, you never know! So when you are biting into something and expecting smoothness and instead your tooth hits crunchy, it’s a panic thing-especially for a raw onion and celery hater like myself. Same goes for cream soups. I have associated the flavor of celery with the feeling of being unpleasantly surprised with the contents of a friend’s homemade salad that I then have to choke down to be polite. Also, celery is just kind of a gross flavor, so that’s that.

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