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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
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course Appetizer
Cuisine American, French
Servings 6
Calories 124 kcal


  • 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.
Keywords eggs for a party, great for brunch
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