Quality Since 1887

Deviled Eggs with Tuna

Special Diets

This recipe would be an egg-cellent first course for a luncheon or party.


  • 2 Cans Isabel Light Tuna in Olive Oil

  • 8 Boiled Eggs

  • 1/4 Cup Roasted Red Peppers

  • 12 Pickled Onions

  • Spring Salad Mixture

  • 3 Tablespoons Mayonnaise

  • Tabasco (optional)

  • Olive Oil

  • Balsamic Vinegar

  • Salt & Pepper

  • Preparation

    Put the eggs in cold water and cook for 10 minutes until the water starts to boil.

    While the eggs are boiling, clean and dry the lettuce.

    Prepare a vinaigrette with 8 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper.

    Quickly cool and peel the eggs. Cut the eggs in half lengthwise and remove the yolks.

    Mix the yolks in a blender with tuna, peppers (reserve some for garnish strips), onions, mayonnaise and a dash of Tabasco.

    Fill the egg whites with the resulting mixture and top with a sliver of red pepper.

    In a large dish, toss the salad with the vinaigrette and top with the deviled eggs to serve.