Deviled Eggs with Tuna, Capers, and Chives

These deviled eggs with tuna, capers, and chives are perfect for an appetizer or snack. 

I'm super excited about these tuna deviled eggs. They are a combination of two favorites, egg salad, and tuna salad. The two flavors combined are delicious. Plus, these are a great high protein snack.

You probably have many of the ingredients in your pantry too.

Deviled eggs have kind of enjoyed a bit if a comeback lately, and with good reason. First, they are delicious. Second, they are a kind of comfort food and remind you of your childhood (if you are old enough). Third, they are typically low in carbohydrates.

Last Christmas, I was assigned appetizers for our large extended family dinner, and I brought these smoked trout deviled eggs. They disappeared like magic while my formerly very popular tomato, olive, cucumber, and goat cheese skewers just languished there until the eggs were gone.

Thank goodness I made a double batch!

More delicious deviled egg recipes: 

• Olive tapenade deviled eggs
• Crab deviled eggs
• Smoked trout deviled eggs
• Halloween deviled tea eggs

Ingredients you will need for tuna deviled eggs:

Besides the eggs and tuna, you will need whole grain mustard, mayonnaise, apple cider vinegar, capers, chives, and salt and pepper.

You can totally play around with this recipe. Substitutions can include:

• Canned salmon or mackerel for the tuna. 
• Dill or scallions for the chives. 
• Yellow or Dijon mustard for the whole grain mustard
• Sherry vinegar for the cider vinegar. 
• Miracle Whip for the mayonnaise

How to make deviled eggs with tuna, capers, and chives:

First, split 7 hard boiled eggs in half and press the yolks through a mesh sieve. Discard two of the egg whites. Typically two of your hard boiled eggs will be hard to peel, so just toss the egg whites that are most damaged.

Next, add the whole grain mustard, mayonnaise, apple cider vinegar, tuna, capers, and chives, along with some salt and pepper.

Once you have mixed all of the ingredients together, fit a pastry bag with a large open-star tip and fill it with the egg yolk mixture. Pipe the cavities of the egg whites with the egg yolk mixture, mounding it about 1/2 inch above the egg white.

Don't use a small tip for piping because the capers will get stick in the tip!

Make-ahead tip for tuna deviled eggs:

Deviled eggs are best the day they are made, but you can make these in advance. Just mix the egg yolk mixture and refrigerate it separately until you are ready to fill and serve the egg whites.

I prefer olive oil-packed tuna for these deviled eggs, but any tuna will do. I'm noticing that fancier Spanish and Italian oil-packed tunas are becoming more common on my supermarket shelves, so if you find it, give it a try!

If you don't have a large star pastry tip or pastry bag, just fill a sturdy Zip Lok bag with the egg yolk mixture and snip a corner of the bag to pipe the mixture into the egg whites.

This month, the Fish Friday Foodies are creating recipes with tuna! Our host is Stacy of Food Lust People Love.

More recipes with tuna of all kinds:

• Causa Rellena from Caroline's Cooking
• Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla
• Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories
• Easy Creamy Tuna Noodle Casserole from Making Miracles
• Ginger Sesame Tuna Tartare from Food Lust People Love
• Lightly Seared Yellowfin Tuna atop Greens and Rice Pasta Salad from Of Goats and Greens
• Tuna In Tomato Salad from Sneha's Recipe
• Tuna Reuben from A Day in the Life on the Farm

Deviled Eggs with Tuna, Capers, and Chives

Enjoy the combination of tuna and eggs in these delicious appetizers. They did not last very long in our house, and there are only two of us.

Deviled Eggs with Tuna, Capers, and Chives

Yield: 6 servings

Author: Karen Kerr

These deviled eggs with tuna, capers, and chives are perfect for an appetizer or snack.

Ingredients:

• 7 hard boiled eggs
• 2 ounces (1/2 cup) drained canned tuna
• 1 tablespoon drained and rinsed capers
• 1 tablespoon chopped chives
• 3/4 teaspoon whole grain mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons apple cider vinegar
• Salt and freshly ground black pepper

Instructions:

How to cook Deviled Eggs with Tuna, Capers, and Chives

1. Split the hard boiled eggs in half, lengthwise, removing the yolks from the whites, and discarding 2 of the egg white halves. 
2. Mash the egg yolks with a fork or press them through a wire mesh sieve and place them in small to medium bowl. 
3. Finely chop the tuna and add it to the bowl. 
4. Add the capers, 2 teaspoons of the chives, the mustard, mayonnaise, and vinegar. 
5. Mix the ingredients with a rubber spatula or wooden spoon and season with salt and pepper. 
6. Place the mixture into a pastry bag fitted with a large tip and pipe into the cavities of the egg whites. You can also spoon the mixture into the egg whites. 
7. Garnish with the rest of the chives. 

Calories
150.58

Fat (grams)
11.66

Sat. Fat (grams)
2.79

Carbs (grams)
0.86

Fiber (grams)
0.10

Net carbs
0.77

Sugar (grams)
0.72

Protein (grams)
9.71

Sodium (milligrams)
241.68

Cholesterol (grams)
224.44

https://www.karenskitchenstories.com/2020/03/deviled-eggs-with-tuna-capers-and-chives.html

Karen's Kitchen Stories

deviled eggs, tuna

appetizers

American, French

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Created using The Recipes Generator

Recipe adapted from The New Best Recipe by America's Test Kitchen (2004).



Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.