Devilled Eggs with Tuna
Ceri opened egg week talking about the popularity of shakshuka but there’s another egg dish that is nearer and dearer to me–the devilled egg. A few summer’s ago it had its own resurrection from Grandma’s 70’s canasta card table to the table of about a dozen NYC gastro pubs but I was still loving it before all the cool people started making it with yellow fin tuna and wasabi. In fact, I found a pre-packed set of six at a local market the other night and snagged them off the shelf. Scarlett and I scarfed them as our dinner appetizer while sitting on the floor in front of the TV. (It’s all down hill for dinner when Daddy is away.)
My devilled tuna version is a long hike from the yellow fin variety in Manhattan but I bet they’re way more comforting. Ok, maybe I don’t want that bet but these are definitely a tasty snack or appetizer. Since Scarlett has her own little love affair with this happy egg recipe, I started making them for her at lunch. She told me she loved the version using tuna way better. I wasn’t sure if that was blind, mid-day hunger talking until we had our carpet picnic the other night. After she finished the last of her helping of devils she turned to me and said, “They were so good, Mommy, but not as good as yours!” That was all I needed to hear to be convinced this incarnation was a hit and, since brown-nosing is always welcome in my house, we split a black and white cookie on the floor that night too.
- hard boiled eggs
- 1 can of tuna
- the juice of half a lemon
- 1 clove garlic, minced
- 1 tablespoon minced shallots
- 3 tablespoons mayonaise
- 1 tablespoon plain Greek Yogurt
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- pepper to taste
- garnish with some fresh parsley
After you've boiled, cooled and peeled your eggs, cut them in half lengthwise and scoop the yolks into a medium bowl.
Arrange your egg whites on a large plate.
Add your tuna into the bowl of yolks.
Using a fork or potato masher, mash the yolks and tuna together until they are in small pieces, especially the tuna.
Mix in your lemon juice, garlic and shallots.
Then add your mayonnaise, Greek yogurt, mustard, salt and pepper to taste. Stir to combine.
Spoon a tablespoon amount of egg and tuna mix into the the white halves.
Serve immediately or cover and place in the refrigerator to enjoy later.
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