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Spicy Deviled Eggs with Tuna

These spicy tuna deviled eggs with capers, mayonnaise, and chili are the perfect appetizer for any celebration.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 16 deviled eggs
Calories: 190 kcal
Course: Appetizer
Cuisine: German , American

Ingredients

  • 8 eggs large, Note 1
  • 1 can tuna in brine/water
  • 1 ½ teaspoons capers
  • 1 pinch of cayenne pepper or red pepper flakes to taste
  • ½ red onion or a very small one
  • 3 teaspoons mayonnaise
  • 1 teaspoon medium-hot mustard
  • 1 tablespoon cream cheese
  • a few sprigs of dill
  • fine sea salt
  • freshly ground black pepper

Instructions

Eggs:
    Cup of Yum
  1. Cook eggs: Place the eggs in a pan, cover with water, add a large pinch of salt and bring to a boil. Cover tightly and remove from the heat. Let sit for 12 minutes, then drain and rinse well in cold water. Place them in a bowl with very cold water to stop them from cooking further (Note 2).
  2. Prepare eggs for filling: Peel them. If you want them to stand, remove one-third of the top of the egg and a very thin slice of the bottom part of the egg so it can stand easily without falling (Note 3). Chop these leftover egg white pieces and add them to the filling. If you want to make your deviled eggs traditionally, slice them in half lengthwise.Remove the yolks and place them in a bowl.
Tuna filling:
  1. Make the filling: Drain the can of tuna. Chop the capers, red onion, and dill very finely. From each chopped ingredient, save a little bit for the garnish.
  2. Blend filling: Add the tuna, chopped ingredients, cayenne pepper or pepper flakes, mayonnaise, mustard, and cream cheese to the bowl containing the egg yolks. Process with an immersion blender until you have a smooth paste. Adjust the taste with salt and freshly ground pepper.
  3. Fill deviled eggs: Transfer the mixture to a piping bag fitted with a large (star) nozzle (Note 4). Carefully pipe the filling into the prepared eggs.
  4. Garnish eggs: Sprinkle the eggs with the chopped ingredients that you put aside for the garnish and with some more freshly ground black pepper.

Notes

  • Older eggs are easier to peel than fresh ones. You can use leftover hard-boiled eggs as well.
  • When cold, refrigerate until needed. You can cook the eggs well in advance, which will make them easier to peel as well.
  • When cold, refrigerate until needed. You can cook the eggs well in advance, which will make them easier to peel as well.
  • Older eggs are easier to peel than fresh ones. You can use leftover hard-boiled eggs as well.
  • When cold, refrigerate until needed. You can cook the eggs well in advance, which will make them easier to peel as well.
  • If you make standing eggs, you will have some leftover egg whites from the top of the eggs. Chop them finely and stir them into the leftover mixture. You will now have a delicious bread spread as well.
  • If you don't have a piping bag, transfer the egg yolk mixture to a freezer bag or something similar. Cut a small hole into the corner of the bag and use the bag as a piping bag.

Nutrition Information

Serving 2egg halves Calories 190kcal (10%) Carbohydrates 5g (2%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Cholesterol 210mg (70%) Sodium 567mg (24%) Sugar 1g (2%)

Nutrition Facts

Serving: 16deviled eggs

Amount Per Serving

Calories 190

% Daily Value*

Serving 2egg halves
Calories 190kcal 10%
Carbohydrates 5g 2%
Protein 16g 32%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Cholesterol 210mg 70%
Sodium 567mg 24%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.