Deviled Eggs with Tuna, Capers, and Chives
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Makes 1 Dozen Filled Egg Halves
Ingredients
Before You Begin
If all of your egg white halves are in perfect shape, discard two. During testing we found it usual for a couple to rip at least slightly, which worked out well because it meant the remaining whites were very well stuffed. If you have a pastry bag, you can use it to fill the eggs with a large open-star tip or a large plain tip.If not, follow the directions below to improvise with a zipper-lock plastic bag.
Instructions
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
- Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add tuna, capers, 2 teaspoons chives, vinegar, mustard, mayonnaise, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.
- Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Sprinkle with remaining teaspoon chives and serve immediately.
Time
45 minutesYield
Makes 1 Dozen Filled Egg HalvesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When we set out to develop a deviled egg recipe, we had in mind the deviled eggs of our childhood: perfectly cooked nests of egg whites cradling a creamy filling, made with simple ingredients and quickly whipped together. To achieve that ideal, we started with perfectly hard-cooked eggs, then made a filling with the yolks, mayonnaise, cracked country-style mustard, cider vinegar, and Worcestershire sauce. Filling the eggs as close to serving as possible gave our deviled egg recipe a fresh, bright flavor.
Before You Begin
If all of your egg white halves are in perfect shape, discard two. During testing we found it usual for a couple to rip at least slightly, which worked out well because it meant the remaining whites were very well stuffed. If you have a pastry bag, you can use it to fill the eggs with a large open-star tip or a large plain tip.If not, follow the directions below to improvise with a zipper-lock plastic bag.
Instructions
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
- Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add tuna, capers, 2 teaspoons chives, vinegar, mustard, mayonnaise, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.
- Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Sprinkle with remaining teaspoon chives and serve immediately.
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