Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe

Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe
10 Ingredients
  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 6 ounces high quality tuna packed in olive oil, drained
  • 2 tablespoons minced fresh parsley leaves, plus more for garnish
  • 2 tablespoons minced pitted black olives
  • 1 small tomato, peeled, seeded, and finely diced
  • 1 teaspoon dijon mustard
  • 2 teaspoons juice plus 1 teaspoon zest from 1 lemon
  • 1 teaspoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
Nutrition
82
4% daily value
12 servings
                                       
                                            low-​carb, low-​sodium, low-​sugar, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

6% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

0% 1

Carbs (net)

- 1

Fiber

1% 0

Sugars

- 0

Sugars, added

- 0

Protein

14% 7

Cholesterol

28% 83

Sodium

5% 113

Calcium

2% 17

Magnesium

2% 8

Potassium

2% 81

Iron

4% 1

Zinc

4% 0

Phosphorus

13% 89

Vitamin A

5% 41

Vitamin C

2% 1

Thiamin (B1)

2% 0

Riboflavin (B2)

9% 0

Niacin (B3)

11% 2

Vitamin B6

5% 0

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

9% 1

Vitamin E

5% 1

Vitamin K

7% 9
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