Deviled Eggs
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
I can’t resist deviled eggs, they’re one of my favorite snacks! The addition of homemade, preserved tuna takes them over the top. – Seamus Mullen
Ingredients
- 6 eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon shallot, finely minced
- 1/2 clove garlic, grated on a microplane
- 1 teaspoon capers, finely minced
- 1 tablespoon cornichon, finely minced
- Salt and pepper
- 2 ounces high-quality canned tuna in olive oil, finely minced
- A sprinkle of pimentón (Spanish paprika)
- 1 lemon, zested and juiced
Preparation
Bring 8 cups of water to a boil. Lower in the eggs; reduce the heat and simmer for 7 minutes.
Remove the eggs from the heat, run them under cold water and carefully peel them. Cut the eggs in half with a sharp knife. Remove the yolks and set them aside in a small mixing bowl.
With a fork, incorporate all the remaining ingredients, except the pimentón and lemon zest, with the egg yolks. Spoon the yolk mixture back into the egg halves, then finish with a sprinkle of pimentón and a smattering of the lemon zest.
