• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizers & Hors d'Oeuvres » Niçoise Deviled Eggs Recipe

    Niçoise Deviled Eggs Recipe

    Apr 16, 2018 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Niçoise Deviled Eggs Recipe delivers all of the flavors of a traditional Niçoise salad — finely chopped and served to you beautifully in a tasty egg. With the best canned, sustainable tuna, it’s a hearty, super delicious appetizer or hors d’oeuvre.

    Thank you Wild Selections® for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections® premium seafood -- it’s always healthy, always Marine Stewardship Council (MSC) certified, and always delicious! Click the tags in the image below to purchase Wild Selections.

    This is essentially a delicious bite of a Niçoise salad, composed on top of one of its key ingredients – a hard boiled egg – and garnished with another — tuna.

    I couldn’t very well make anything “Niçoise” without using delicious tuna. I use Wild Selections® White Albacore Tuna in Olive Oil.

    White Albacore tuna for Nicoise Deviled Eggs recipe on a plate with 3 cans of Wild Selections Tuna in front.Wild Selections® is the best canned, sustainable tuna I've tasted.

    I always try to choose a brand that has a strong commitment to sustainability over others — especially when the quality and flavor is so good.

    Top view, close up onf one Nicoise Deviled Egg.

    When to serve Niçoise Deviled Eggs

    These super flavorful Niçoise Deviled Eggs are outstanding served at a brunch, lovely as an appetizer, and make for a delightful snack.

    I think they're satisfying enough to serve as lunch, too. I'd place a few on a bed of chopped Butter lettuce, drizzled with a delicious salad dressing. Perfect!

    What do they taste like?

    Each bite of the Niçoise Deviled Eggs is hearty and packed with rich delectable flavors. And they're creamy with a bit of crunch — all at once!

    Nicoise Deviled Eggs lined up in rows on parchment paper.

    Why Wild Selections Tuna?

    • Wild Selections® partners with the Marine Stewardship Council (MSC) and World Wildlife Fund (WWF).

    For 20 years, the MSC, an international non-profit organization, has been the world’s leading certification program for wild-caught, sustainable seafood. Their goal is to preserve our oceans by promoting sustainable fishing practices and working to safeguard seafood supplies for future generations.

    logos of WWF and MSC - a panda and a fish.And the WWF is the world’s leading conservation organization, working in 100 countries, collaboratively on conservation ideas that focus on building a more resilient ocean through sustainable fishing practices and protecting threatened regions, like the Arctic and mangrove forests.

    Nicoise Deviled Eggs on a platter on Butter lettuce with Wild Selections tuna cans in background.

    • Another benefit of purchasing Wild Selections® is that they donate 13 cents of the profits from every can to support the WWF and healthier oceans, pledging to raise a minimum of $1 million by the end of 2018!
    • Wild Selections products are non-GMO Project Verified.

    Close up of one Nicoise Deviled Egg on lettuce.ENJOY!

    Thank you for supporting my sponsors, who help make Cooking On The Weekends possible.

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

    Close up on one Nicoise Deviled Egg on lettuce.

    Niçoise Deviled Eggs

    Valentina K. Wein
    This Niçoise Deviled Eggs Recipe delivers all of the flavors of a traditional Niçoise salad — finely chopped, and served to you beautifully, in a tasty egg.
    5 from 9 votes
    Print
    Prep Time 20 mins
    Cook Time 14 mins
    Total Time 34 mins
    Course Appetizer
    Cuisine French, American
    Servings 6
    Calories 124 kcal

    Ingredients
      

    • 6 large eggs
    • 2 tablespoons mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 teaspoons fresh lemon juice
    • 2 tablespoons shallots, finely chopped
    • 2 tablespoons capers, roughly chopped
    • 2 tablespoons tomato, seeded, finely chopped
    • 1 tablespoon Niçoise or Kalamata olives, finely chopped
    • ¼ cup Wild Selections Solid White Albacore Tuna in Olive Oil
    • 1 ounce haricots verts, steamed, cut into approx, ½ inch pieces

    Instructions
     

    • 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.
    Keywords eggs for a party, great for brunch
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    More Appetizers & Hors d'Oeuvres

    • Citrus Carpaccio with Jalapeño
    • Halloumi Fries with Greek Yogurt Dip
    • Brie and Apple Grilled Cheese Melt
    • Red Lentil Hummus

    Reader Interactions

    Comments

    1. Suzy

      April 16, 2018 at 6:27 pm

      What a clever idea!

      Reply
    2. Lisa Bynum

      April 16, 2018 at 7:43 pm

      My husband is a fiend for some deviled eggs. If I made these for him, he would think he had died and gone to heaven.

      Reply
    3. Camila Hurst

      April 16, 2018 at 8:35 pm

      What a delicious twist on the traditional deviled eggs!! I believe this would be delicious at my next family function!

      Reply
      • valentina

        April 17, 2018 at 9:03 am

        Yay! Hope you give it a go.

        Reply
    4. Natalie

      April 16, 2018 at 10:19 pm

      What a unique idea for deviled eggs! Looks and sounds so delicious, such a great twist on a classic ♥

      Reply
      • valentina

        April 17, 2018 at 9:01 am

        Many thanks, Natalie! 🙂

        Reply
    5. Brian Jones

      April 16, 2018 at 10:38 pm

      They sound superb, I love the flavours of a good nicoise, must give these a try.

      Reply
      • valentina

        April 17, 2018 at 9:01 am

        Thanks, Brian! Hope you do. 🙂

        Reply
    6. David

      April 21, 2018 at 8:37 am

      Brilliant. Just brilliant. (I have no more words...😊)

      Reply
      • valentina

        April 23, 2018 at 10:20 am

        THANK YOU!

        Reply
    7. Bintu | Recipes From A Pantry

      April 22, 2018 at 1:31 am

      Oh these sound like such a tasty twist on devilled eggs. I love tuna and the brand sounds like a great brand, partnering with the WWF! They seem to be doing great work

      Reply
      • valentina

        April 23, 2018 at 10:21 am

        Thanks for checking out the brand. Hope you try the eggs and enjoy!

        Reply
    8. Wajeeha

      April 22, 2018 at 4:49 am

      Oh I love this twist on deviled eggs...they look super delicious and so pretty too. Perfect for a brunch.

      Reply
      • valentina

        April 23, 2018 at 10:21 am

        Many thanks -- yes, brunch!!

        Reply
    9. Shinta Simon

      April 22, 2018 at 6:21 am

      How unique! I've been looking for interesting takes on devilled eggs, and this Niçoise salad version looks so good. I'm tempted to give it a try. Thanks for sharing!

      Reply
      • valentina

        April 23, 2018 at 10:23 am

        I hope you do! And of course, I hope you love it. 🙂

        Reply
    10. debi at Life Currents

      April 22, 2018 at 6:22 am

      I love a good Niçoise salad. S I think your deviled eggs are super creative. I'll make them for my next family gathering.

      Reply
      • valentina

        April 23, 2018 at 10:23 am

        Thanks, Debi. Hope you and your family enjoys!

        Reply
    11. mimi rippee

      May 08, 2020 at 6:43 am

      OOOHHH these are so pretty! Love the ingredients in them. Some of my most favorite flavors!

      Reply
      • valentina

        May 10, 2020 at 2:57 pm

        Me too! Thanks, Mimi. Happy Mother's Day to you. 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved