Recipe: Mediterranean-Style Deviled Eggs (using curry and tuna)

MEDITERRANEAN-STYLE DEVILED EGGS

8 large eggs, pricked with a pushpin or tack to make a tiny air hole in the large end of the egg
FOR THE FILLING:
1 tablespoon extra-virgin olive oil
2 small celery ribs, minced (about 1/2 cup)
1 medium scallion, minced (about 2 tablespoons)
Pinch of madras curry powder
Salt (to taste)
3/4 cup mayonnaise
1 tablespoon minced fresh parsley leaves
4 ounces canned oil-packed tuna, well drained and chopped fine (about 1 cup)
GARNISHES:
1 medium plum tomato, cored, seeded and chopped fine
8 kalamata olives, pitted and chopped fine

Place eggs in large saucepan, cover with 1 inch water and bring to boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with ice water. Transfer eggs to ice-water bath and let stand 5 minutes. Peel eggs and cut in half lengthwise. Scoop out yolks into small bowl and set aside.

WHILE EGGS COOK, PREPARE FILLING:
Heat olive oil in medium skillet over medium-high heat until shimmering. Add celery, scallion, curry powder and salt. Cook, stirring frequently, until celery has just begun to soften, about 1 1/2 minutes. Transfer mixture to plate and refrigerate to cool.

Mash egg yolks with a fork and stir in mayonnaise, parsley and cooled celery mixture. Add tuna to mixture and stir to combine. Adjust seasonings with salt and pepper.

Divide filling equally among egg-white halves. If serving immediately, garnish with tomato and olives.

TO MAKE AHEAD:
Refrigerate filled eggs for up to 1 day before serving. Reserve garnish until just before serving.

Makes 16 servings
Source: Restaurant Favorites at Home: A Best Recipe Classic by Editors of Cook's Illustrated Magazine