Jul 14 2026
Restaurants›Copeland's of New Orleans›Smoked Tuna "deviled" Eggs Recipe

Smoked Tuna "deviled" Eggs Recipe

Inspired by Copeland's of New Orleans
Time45m
Serves6

Smoked ahi tuna dip, pickled grape tomatoes

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Ingredients

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Eggs

Smoked Tuna Dip

Pickled Grape Tomatoes

Method

Egg Preparation

  1. 1

    Boil the Eggs

    In a medium saucepan, place the eggs and cover with water. Add salt to the water. Bring the water to a boil over medium-high heat.

  2. 2

    Cook and Cool

    Once boiling, cover the saucepan and remove it from heat. Let it sit for 12 minutes. After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.

  3. 3

    Peel the Eggs

    Once cooled, gently crack the eggs and peel off the shells. Rinse the eggs under cold water to remove any shell remnants.

Smoked Tuna Dip Preparation

  1. 4

    Prepare the Dip

    In a mixing bowl, combine the smoked ahi tuna, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chopped chives, and black pepper.

  2. 5

    Mix Ingredients

    Using a fork, mash and mix all the ingredients together until well combined and creamy. Adjust seasoning if necessary.

Pickled Grape Tomatoes Preparation

  1. 6

    Prepare Pickling Liquid

    In a small saucepan, combine white vinegar, water, sugar, salt, black peppercorns, smashed garlic clove, and fresh thyme sprigs. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.

  2. 7

    Pickle the Tomatoes

    Place grape tomatoes in a clean jar. Pour the hot pickling liquid over the tomatoes, ensuring they are fully submerged. Let the mixture cool to room temperature, then refrigerate for at least 1 hour before serving.

Assembly

  1. 8

    Assemble the Deviled Eggs

    Slice each boiled egg in half lengthwise and carefully remove the yolks. Add the yolks to the smoked tuna dip mixture and mix until smooth.

  2. 9

    Fill the Eggs

    Spoon or pipe the smoked tuna mixture back into the egg white halves.

  3. 10

    Garnish and Serve

    Top each deviled egg with a pickled grape tomato and a sprinkle of chives. Serve immediately or refrigerate until ready to serve.

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