Tonnato-Stuffed Eggs
Ingredients
- 6 large eggs ⓘ
- 1/4 cup mayonnaise ⓘ
- 1 (3.5-ounce) can tuna (Italian tuna packed in oil for more flavor, American tuna packed in water for fewer calories), drained ⓘ
- 5 anchovy fillets, coarsely chopped ⓘ
- 1 tablespoon drained bottled capers ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 tablespoon extra-virgin olive oil ⓘ
- Kosher salt and freshly ground black pepper ⓘ
- Celery leaves and Nicoise olives, for garnish ⓘ
Instructions
- Put the eggs in a large saucepan and pour in enough cold water to cover by 1-inch.
- Bring to a boil over high heat.
- Remove from the heat, cover, and set aside for 15 minutes.
- Transfer the eggs to a bowl of half ice and half water.
- Cool completely, then peel under cold running water.
- Cut the eggs in half lengthwise and remove the yolks.
- Keep the halves of the whites intact.
- Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.
- Add the mayonnaise and stir until smooth.
- Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor.
- Process until smooth and creamy.
- Stir into the yolks and season with salt and pepper.
- Mound a heaping spoonful of the yolk mixture into the cavity of the whites.
- Garnish with a celery leaf and an olive.
- Keep chilled until ready to serve.
Nutrition & Diet Analysis (per serving)
586
kcal
29% DV
Protein
Fat
Carbs
Contains
Egg
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).