Deviled Eggs With Confit Tuna, Olives, Tomato, And Olive Oil Recipe

• 6
• or
• , peeled and halved lengthwise
• 6 ounces high quality tuna packed in olive oil, drained
• 2 tablespoons minced fresh parsley leaves, plus more for garnish
• 2 tablespoons minced pitted black olives
• 1 small tomato, peeled, seeded, and finely diced
• 1 teaspoon dijon mustard
• 2 teaspoons juice plus 1 teaspoon zest from 1 lemon
• 1 teaspoon white wine vinegar
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper

1. Place all of the yolks in a medium bowl. Add tuna, parsley, olives, tomato, mustard, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper, and using a rubber spatula, gently fold until combined.
2. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). To serve, spoon filling into egg white halves. Garnish with more parsley and drizzle with olive oil. Serve immediately.

olive oil, parsley, black olives, tomato, mustard, lemon, white wine vinegar, extravirgin olive oil, kosher salt

Taken from www.seriouseats.com/recipes/2014/05/deviled-eggs-confit-tuna-olives-tomat-olive-oil-recipe.html (may not work)