Bedeviled Eggs

Bedeviled Eggs
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Annie Kopps, Yankee Magazine

1/4 pound fresh tuna, finely chopped
1/2 rib celery, finely chopped
1 scallion, white and green parts, trimmed, and finely chopped
2 tablespoons olive oil
1/2 teaspoon curry powder
1 tablespoon chopped parsley
6 black olives, pitted and finely chopped
6 hard boiled eggs, split in half vertically, yolks separated and mashed
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: 6 black olives, pitted and finely chopped; and chives (about 6 finely chopped or 12, cut into 3-inch pieces)

In a small sauté pan over medium high heat, cook tuna, celery, and scallions in oil until the scallion is softened, about 3 minutes.

Remove from heat and stir in curry.

In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks.  Season to taste with salt and pepper.

Season egg whites with salt and pepper, and fill centers with a heaping spoon of filling, or fill a pastry bag with filling and "pipe" into individual egg whites.

Top with chopped olives and chive.

Makes 1 dozen.