Kicked Up Pimento and Tuna Deviled Eggs

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Finger Foods

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Picture of Kicked Up Pimento and Tuna Deviled Eggs Recipe

Photo: Kicked Up Pimento and Tuna Deviled Eggs

Cook Time:
10 min
Level:
Easy
Yield:
16 deviled eggs, 6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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Ingredients

8 hardboiled eggs, peeled and cut in 1/2lengthwise, yolks removed and reserved separately
1/4 cup mayonnaise, preferably homemade
1 tablespoon extra-virgin olive oil
2 tablespoons chopped black or green olives
1 tablespoon minced red onion
1 tablespoon chopped pimento, plus thin strips for garnish, if desired
2 teaspoons minced parsley
1 teaspoon nonpareil capers, drained
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon hot paprika, plus more for sprinkling on top for garnish
3 tablespoons drained and flaked light tuna packed in olive oil, preferably Italian

Directions

In a small mixing bowl mash the egg yolks with the back of a fork. Add the mayonnaise and olive oil and mix until smooth. Add the olives, onion, pimento, parsley, capers, vinegar, salt and hot paprika and mix well to combine. Add the flaked tuna and fold gently to combine, trying to keep the tuna flakes intact. Taste and adjust the seasoning if necessary. Using a small spoon, divide the filling evenly among the wells of the cooked egg whites and garnish the top of each filled egg with 1 or 2 small strips of pimento, if desired. Sprinkle lightly with paprika. Serve immediately or refrigerate, covered with plastic wrap, for up to overnight before serving.

(Note: if refrigerating overnight, sprinkle with the paprika just before serving.)

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Comments & Reviews

recipe Kicked Up Pimento and Tuna Deviled Eggs
Cheryl Rutherford, NJ 07-01-2009
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We Couldn't Get Enough!
Rated: 5 stars out of 5

Oh my, I really was believing Deviled Eggs were just one of those apps that would always be made the basic way with the mayo,... mustard,etc, and some paprika on top, so as not to rock anyone's boat. Well, I had enough the other night, and decided to bring something "a little different" to a get-together. I had no idea how they would go over having such a diverse amount of ingredients. I couldn't get the hot paprika, so I added a sprinkle of chili powder like another reviewer did. I doubled the recipe, and a good thing I did, as I barely got the trays to the table before people were coming after me! I think they would have eaten the plastic wrap had I not been quick enough to get it off! Even the kids went for them, which shocked me. I have been volunteered to bring these to every gathering from now on, and I'm quite grateful to do it! Thanks Emeril, I knew there was a reason I always loved you!Read more
recipe Kicked Up Pimento and Tuna Deviled Eggs
Karla Chicago, IL 01-01-2009
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Best Ever Deviled Eggs
Rated: 5 stars out of 5

Who doesn't like deviled eggs? I usually make them the way my mother did---mayo, mustard, little vinegar--and decorate with... an anchovy and parsley. I tried these for a New Year's Eve party and they were absolutely incredible. I followed the recipe exactly. Some of the reviewers talk about having to add more olives, etc., but I used Greek oil cured black olives, which by themselves are very strong, and the amounts listed dturned out perfect. I added a touch more white wine vinger than the recipe suggested as well. I also didn't have spicy paprika so I doctored regular paprika with a little cayenne. The eggs turned out perfect. (Like one of the other reviewers, I use Julia Child's method for boiling them, which makes them very tender.) I was afraid this recipe might be too spicy---there were some guests coming who don't like 'hot' food and since I had some other spicy hors d'oeuvres, I wanted something they'd like. All of the guests raved about them. As hostess, I personally went overboard and had FIVE egg halves, they were so good. I'm a very fussy reviewer but you HAVE to try these.Read more
recipe Kicked Up Pimento and Tuna Deviled Eggs
Brian Conifer, CO 12-27-2008
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Eggstaordinary!
Rated: 5 stars out of 5

Made these a couple times and I suggest that you don't be afraid of the hot paprika, it doesn't not make it too spicy. Also,... if you use smoked salmon as someone else suggested, make sure it is the dryer flakier variety. Some smoke salmon is surprisingly bland and the other flavors overpower the fish. I served these as a Christmas appetizer and they were devoured in minutes.Read more
recipe Kicked Up Pimento and Tuna Deviled Eggs
Claudia Santa Fe, NM 05-31-2008
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Savory Winner
Rated: 5 stars out of 5

Didn't know deviled eggs could be this interesting! Agree with other cooks about adding more of the olives, capers etc; in... fact I doubled them (but kept mayo, oil, &, vinegar amounts the same). Added some dried oregano for extra zip. Had enough left over for my husband & I to eat with crackers.Read more
recipe Kicked Up Pimento and Tuna Deviled Eggs
Leslie Bend, OR 03-31-2008
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Great alternative to a standard
Rated: 4 stars out of 5

I was bored with the standard deviled egg recipe and this was super. The only change I made was to use smoked salmon instead... of tuna. The eggs are as attractive as they are delicious. Someone suggested Julia Child's boiled egg recipe. I tried it and it worked better than any other I've used. I'm a convert.Read more
recipe Kicked Up Pimento and Tuna Deviled Eggs
Judy Stanwood, WA 02-04-2008
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Different & Wonderful!
Rated: 5 stars out of 5

I thought that this recipe was great. I didn't change anything, but, I did add more of everything (capers, onions, green... olives, etc) Can't wait to make them again.Read more