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

• Seafood

  • 6 oz Tuna, high quality

• Produce

  • 2 tbsp Parsley, fresh leaves
  • 1 Tomato, small

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 2 tbsp Black olives, pitted
  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tsp White wine vinegar

• Other

  • 2 teaspoons juice plus 1 teaspoon zest from 1 lemon

Found on seriouseats.com

Description

Ingredients

• 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

Directions

• 1. Place all of the yolks in a medium bowl. Add tuna, parsley, olives, tomato, mustard, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper, and using a rubber spatula, gently fold until combined. 2. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). To serve, spoon filling into egg white halves. Garnish with more parsley and drizzle with olive oil. Serve immediately.