Sicilian Deviled Eggs

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Up to your bunny ears in post-Easter eggs? Chef Justin Winters takes his deviled rather than dyed, with an Italian twist on the classic dish. Winters adds tuna to the mix, as a nod to Sicily’s sea surroundings, and the apps are topped off with spicy Aleppo pepper for a hop, kick and a jump.


Yields: 24


  • 12 large hard-boiled eggs
  • 1 6-ounce can of tuna packed in oil
  • 1/2 cup of mayonnaise
  • salt and pepper to taste
  • 1 teaspoon Aleppo chili pepper, or paprika
  • fresh chives (optional)
  • extra virgin olive oil


  1. In a large pot, place the eggs in cold water and bring the pot to a boil. Once the water is at a boil, set a timer for 6 minutes. Fill a large bowl with ice water. At the six-minute mark, remove the eggs from the boiling water and place them in the ice bath until cool.
  2. Peel the cooled eggs carefully and cut them in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the cooked yolks with a fork until crumbled. Set aside the boiled egg whites.
  3. Drain the oil from the canned tuna and put the fish in a mixing bowl. Separate the tuna with a fork. Add the egg yolks to the tuna by grating them on the large side of a box grater and stir to combine.
  4. Add the mayonnaise to the egg and tuna mixture. Fold together. Add the Aleppo chili and salt and pepper to taste.
  5. Spoon the tuna mixture into the halved egg whites. Sprinkle with Aleppo chili, chives and drizzle with EVOO.

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