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

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Full Recipe

https://www.seriouseats.com/deviled-eggs-confit-tuna-olives-tomat-olive-oil-recipe

Author

J. Kenji López-Alt | 2014-05-02

Description

These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack. How to make hard-boiled eggs that are evenly cooked throughout, with just-set yolks. [Video: Serious Eats Video. Technique: J. Kenji López-Alt]