Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe

Serves: 6 Save

Ingredients (10)

  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 6 ounces high quality tuna packed in olive oil, drained
  • 2 tablespoons minced fresh parsley leaves, plus more for garnish
  • 2 tablespoons minced pitted black olives
  • 1 small tomato, peeled, seeded, and finely diced
  • 1 teaspoon dijon mustard
  • 2 teaspoons juice plus 1 teaspoon zest from 1 lemon
  • 1 teaspoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper


Learn how to make this recipe at Serious Eats