Tuna Deviled Eggs


Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO

Super easy

Tuna Deviled Eggs


For 2 Dozen(s)


  • 1 dozen hard-boiled eggs
  • 1/2 cups aioli or mayonnaise
  • 1/3 cups finely chopped pickles
  • 2 tablespoons mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons red chili paste (or sambal)
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 1/2 pounds very fresh raw tuna, minced
  • Extra-virgin olive oil
  • Salt and pepper
  • Sliced black olives
  • Tobiko (flying fish roe)

Tuna Deviled Eggs Directions

  1. Halve eggs, lengthwise. Trim the bottoms of each half of the white so the egg will stand without falling over.
  2. Remove all of the yolks and mix them in a bowl with aioli, pickles, mustard, soy sauce, chili paste, shallot and garlic. Mix tuna with olive oil, salt and pepper.
  3. Layer the egg mixture and tuna inside of the egg white, finishing with a dollop of the egg mixture. Garnish with an olive slice and tobiko.