Bedeviled Eggs

This recipe is inspired by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Her version can be found in her cookbook Spice: Flavors of the Eastern Mediterranean (HarperCollins, $34.95).


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
2-1/2 tablespoons mayonnaise
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 saute pan over medium-high heat, cook tuna, celery, and scallion 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 with salt and pepper. Season egg whites with salt and pepper; fill each center with a heaping spoonful of filling (or fill a pastry bag with filling and “pipe” into individual whites). Top with chopped olives and chives.

Cooking & Recipes


12 pieces

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes

Preparation Method

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