Devilishly good eggs 0
Provencal deviled eggs prepared by Jill Wilcox in her store, Jill's Table, in London on Wednesday June 27, 2012. (Craig Glover/QMI Agency)
Eggs are one of those kitchen “staples” that go so far beyond breakfast fare.
Come summertime, they take the stage in the form of devilled eggs - the ideal accompaniment to a buffet table.
Although they are a bit “old-fashioned” it’s not hard to create all kinds of different fillings with popular and current ingredients. Think Mexican or Thai, for example.
I’m a big fan of the Provencal combination of tuna, black olives, tomato and basil. So this week’s devilled egg filling utilizes all of those bold flavours.
Put a tray of these devilled eggs on your next summer buffet or take them to a pot-luck, and watch them disappear.
Devilled Eggs with Tuna and Black Olives
- 6 large eggs
- 1 small (80g) tin of olive oil-packed tuna, drained
- 1 tbsp. (15 ml) finely chopped black olives
- 1 tbsp. (15 ml) sundried tomato paste
- 1/3 c. (75 ml) mayonnaise
- 2 tsp. (10 ml) finely chopped basil
- small basil leaves as garnish (optional)
1. Place eggs in medium saucepan add enough cold water to cover.
2. Bring to boil. Remove pan from heat and cover. Let stand 15 minutes.
3. Remove eggs from water. Rinse with cold water.
4. Peel and halve eggs lengthwise.
5. Place the yolks in a medium bowl.
6. Arrange whites rounded side down on a platter.
7. To the yolks, add the tuna, black olives, sundried tomato paste, mayonnaise and basil. Combine.
8. Spoon or pipe into the egg white halves and garnish with a small basil leaf if desired.
*Note: they can be made up to 5 hours ahead and kept in the refrigerator.
Makes 12 pieces.