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.
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.
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!
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.
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.
- 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.
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.
Niçoise Deviled Eggs
- 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
- 1/4 cup Wild Selections Solid White Albacore Tuna in Olive Oil
- 1 ounce haricots verts, steamed, cut into approx, 1/2 inch pieces
- 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.