Tonnato Eggs

Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow

We took a cue from creamy Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you’re feeling fancy) for extra salty pop, they’ll be the hit of any cocktail party spread.

24 servings
Active Time
30 minutes
Total Time
45 minutes


    • 12 large eggs
    • 1 (6-oz.) can oil-packed tuna
    • 2 oil-packed anchovy fillets
    • 1/2 cup mayonnaise
    • 2 Tbsp. fresh lemon juice
    • 2 Tbsp. capers, drained, divided
    • 1/2 tsp. kosher salt
    • 4 Tbsp. extra-virgin olive oil, divided
    • 2 Tbsp. salmon roe (optional)


    1. Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
    2. Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
    3. Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
    4. Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3–4 minutes. Transfer to a paper-towel-lined plate and let cool.
    5. Top eggs with crispy capers and salmon roe (if using).
    6. Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.

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