Tuna Stuffed Eggs with Capers and Anchovies
Hard-boiled eggs halved and filled with a creamy mixture of albacore tuna, capers, anchovies, and mayonnaise. Served on a bed of arugula and garnished with additional desalted capers, this elegant French appetizer combines briny and savory flavors in a simple, make-ahead preparation.
Ingredients
- 4 eggs, whole
- 24 capers, whole
- 4 anchovy fillets, whole
- 4 tablespoon mayonnaise
- 1 oz arugula
- 2 ¾ oz albacore tuna filletscanned tuna in oil1:1Canned tuna works but fresh or high-quality preserved albacore is traditional
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Instructions
- 1
Place eggs in cold water, bring to a boil, then remove and cook for eight minutes
- 2
Cool eggs under running water and peel
- 3
Cut peeled eggs in half
- 4
Arrange egg whites on a platter lined with arugula
- 5
Blend egg yolks with albacore tuna, capers, anchovies, and mayonnaise until combined
- 6
Fill egg white halves with the tuna mixture using a spoon or piping bag
- 7
Garnish filled eggs with remaining desalted capers
Tips
Desalt capers before garnishing if they are very briny
A piping bag creates a more elegant presentation than a spoon
Good to Know
Covered, refrigerated up to 2 days
Prepare through filling step, cover, refrigerate up to 8 hours; garnish with capers just before serving
Cold or at room temperature as an appetizer or light lunch
Common Mistakes
Do not overcook eggs to avoid a grey-green yolk ring
Desalt capers before garnishing to avoid excessive saltiness
Do not over-blend the tuna mixture to avoid a paste-like consistency
Substitutions
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