Uova Ripiene al Tonno | Tuna-Stuffed Deviled Eggs

A classic Italian appetizer that’s creamy, tasty, and perfect for any occasion — from Easter tables to aperitivo with friends. These deviled eggs are filled with a delicious mix of tuna, mayo, and a splash of vinegar for extra zing.

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About This Dish

Uova ripiene al tonno are a beloved Italian starter, often served during holidays like Easter or as part of a traditional antipasto spread. The creamy filling of tuna and mayo makes these little bites rich and flavorful, while a touch of vinegar adds brightness. Simple, elegant, and ready in minutes.

Ingredients (Makes 12 Halves)

Eggs:	6 (≈ 3 large)
Canned Tuna in Oil:	80 g (≈ 3 oz, 1 tin)
Mayonnaise:	3 tbsp (≈ 45 g)
White Wine Vinegar:	A splash (≈ ½ tsp)
Black Pepper:	To taste
Fresh Parsley:	For garnish

How to Make It

Prep Time: 10 mins | Cook Time: 8 mins | Total Time: 18 mins

Step 1: Boil eggs in salted water for about 8 minutes. Cool under cold water, then peel.
Step 2: Cut eggs in half lengthwise and gently remove the yolks.
Step 3: In a bowl, mash yolks with tuna, mayonnaise, a splash of vinegar, and black pepper until smooth.
Step 4: Fill the egg whites with the tuna mixture using a spoon or piping bag.
Step 5: Garnish with fresh parsley and serve chilled.

Tucci’s Tips

For extra flavor, add a few capers to the filling.

Use high-quality tuna in oil for the best taste.

Chill the eggs for at least 15 minutes before serving for a firmer bite.

Variations

Lighter Version: Swap mayonnaise for Greek yogurt for a healthier filling.
Extra Tang: Add a squeeze of lemon juice instead of vinegar.
Spicy Kick: Mix in a pinch of chili flakes or a dash of hot sauce.

Did You Know?

Historical Fact: Deviled eggs originated in ancient Rome but became a popular Italian antipasto in the 20th century.

Fun Fact: In Italy, these eggs often appear during Easter feasts and family celebrations.

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Storage & Thank You

Store leftover stuffed eggs in an airtight container in the fridge for up to 24 hours. Best served fresh.

Can it be frozen? No — freezing will ruin the texture of the filling.

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