This appetizer balances a silky yolk-and-tuna filling with a bright, briny pop from dill pickles and fresh dill. These deviled eggs come together quickly, look polished, and work for both everyday snacking and holiday spreads.
Ingredients
- Large eggs — 4
- Canned tuna in water, drained — 100 g (3.5 oz)
- Mayonnaise — 2 tbsp (30 ml)
- Dijon mustard — 1/2 tsp (2.5 ml)
- Dill pickle, finely diced — 30 g (1 oz)
- Fresh dill, chopped — 1 tbsp (15 ml)
- Lemon juice — 1 tsp (5 ml)
- Salt — to taste
- Freshly ground black pepper — to taste
- Sweet paprika — a pinch, for serving
Step-by-step recipe
- Hard-boil the eggs: Cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath for 5 minutes and peel.
- Slice the eggs in half lengthwise, gently remove the yolks to a bowl, and reserve the whites for filling.
- Mash the yolks with a fork, then add the tuna (drained), mayonnaise, Dijon, and lemon juice. Mix until smooth and creamy.
- Fold in the finely diced pickle and dill. Season with salt and pepper to taste.
- Fill the egg whites with the mixture using a teaspoon or a piping bag fitted with a star tip.
- Dust with paprika for color. Chill 10–15 minutes if desired, then serve.
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Tips and variations
- No mayo: swap in Greek yogurt or use sour cream mixed with 1 tsp olive oil.
- Other fillings: try canned salmon, smoked salmon, crab (or surimi), avocado, or even canned cod liver if you can find it.
- Texture fix: if the mixture seems dry, add 1–2 tsp pickle brine or a little yogurt.
- Garnish: finish with capers, sliced olives, or thinly sliced scallions.
- Storage: keep assembled eggs in an airtight container in the fridge for up to 24 hours. You can prep the filling ahead and stuff the whites right before serving.
Nutritional values (per serving — 2 halves)
| Metric | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 18 g |
| Fat | 16 g |
| Carbohydrates | 2 g |
| Fiber | 0.2 g |
| Sugars | 1 g |
| Sodium | 450 mg |
FAQ
- How do I boil eggs so they peel easily?
- Use eggs that aren’t ultra-fresh, simmer for 10 minutes after boiling starts, then shock in ice water for 5 minutes — the shells will slip off more easily.
- What can I use instead of tuna?
- Canned salmon, poached chicken, hot-smoked salmon, or even finely chopped bacon for a richer flavor.
- Can I make this appetizer ahead?
- Yes. Store the filling and whites separately for up to 24 hours, then fill just before serving so the whites stay firm and don’t weep.
- What can I use instead of pickles?
- Try finely chopped capers, cornichons, celery, or green apple for crunch and acidity.