A New Spin on Deviled Eggs

tuna confit deviled eggs

Deviled eggs are a popular dish to serve around Easter festivities. Anyone can tweak the classic mayonnaise-based recipe to spice it up a little. But if you’re looking for a whole new flavor, I’ve got just the recipe for you. With tuna, olives, tomato, and mustard mixed with the hard boiled yolks, not only will the taste of these “Confit Tuna and Olive Deviled Eggs” impress, but the colorful presentation will be a welcome sight this spring!

This recipe was originally posted on Serious Eats.


Serves 4-6, cooking time 25 minutes

  • 6 eggs
  • 6 ounces of canned tuna
  • 2 tablespoons minced fresh parsley leaves, plus more for garnish
  • 2 tablespoons pitted black olives, minced
  • 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
  • Kosher salt and freshly ground black pepper


  1. Bring a pot of water fully covering all six eggs to a boil. Once boiling, let cook for about 10 minutes*. Immediately place the eggs in bowl with ice water and let sit for about five minutes or until cooled. Peel the eggs under cold running water to help remove the shells, and then halve each egg lengthwise. Using a small spoon, separate the yolks from the egg whites.
  2. Place all of the yolks in a medium bowl. Add all the ingredients other than the egg whites into a medium mixing bowl, and fold them together gently.
  3. To serve, spoon filling into egg white halves. Garnish with more parsley and serve immediately.

Instructions on how to hard boil eggs are included in the first step. If you let eggs boil for too long, they will form a gray ring around the yellow yolk. In this dish, any gray rings can be covered by filling, but it’s a good idea to get your hard-boiled egg timing right.

If you have leftover filling, it makes a great tuna salad for sandwiches or atop a bed of iceburg lettuce. This dish is a fairly light and a comparatively healthier version of traditional deviled eggs, at about 95 calories per morsel. The ingredients won’t break the bank either, so it’s an ideal recipe for your community potluck!

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