Niçoise Deviled Eggs Recipes

NIçOISE DEVILED EGGS WITH TUNA

Steps:

• Fill a large pot halfway with water and bring to a boil. See note 1 below.
• Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
• Set a timer for 12 minutes.
• When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
• While the eggs cook, fill a large bowl halfway with ice water.
• When timer rings, pull eggs out of pot and plunge into ice water.
• Cool for 15 minutes.
• Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
• Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
• Mash yolks well with a fork.
• Add the mayonnaise, mustard, salt, and pepper to the bowl and mix well, until the yolks are incorporated into the mayo and the mixture is smooth and even.
• Use a fork to flake the tuna into the mixing bowl.
• Add shallot, olives, sun-dried tomato, and parsley and mix until nice and creamy.
• Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
• Garnish each piece with a small parsley leaf, if you like, and serve.

NIçOISE DEVILED EGGS

Steps:

• Carefully place your eggs in a pot, large enough to hold them comfortably. Add enough cold water to rise about 2-inches above the eggs, and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for 14 minutes. While the eggs are simmering, prepare a large bowl with ice water. Remove the eggs with a slotted spoon, and place them in the ice water as you go.
• Once they're cool enough to touch, tap the eggs to crack the shells. Peel them and then gently slice each one in half, lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl. Add the mayonnaise, mustard and lemon juice, and mix until it's as smooth as possible.
• Remove 12 individual, pretty cuts of the shallots, capers, tomatoes, and olives, and set them aside for garnish.
• Add the remaining shallots, capers, tomatoes and olives to the egg yolk mixture and stir to blend. Season to taste with salt and pepper. (Here's how.)
• Set the egg white halves, open sides up, on a large serving platter. Using a tablespoon or a 1-inch cookie scoop to evenly divide the egg yolk mixture among the 12 egg white halves.
• Drain the Wild Selections Tuna in Olive Oil a bit, and evenly divide small chunks on the top of each deviled egg, gently pressing down. Now add a piece or two of the haricot verts to each one, followed by the shallots, capers, tomatoes and olive garnishes set aside from earlier. (You might have more than you need of the haricot verts -- you can save them for another use, or to snack on.)
• Crack a little pepper over the eggs and serve.

NICOISE DEVILED EGGS

Steps:

• Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Halve and scoop out the yolks. Mash with 3 tablespoons olive oil, a can of tuna, chopped parsley and a splash of lemon juice. Scoop into the whites; top with sliced olives and tomatoes.