LOURDES’S DEVILED EGGS WITH FOIE GRAS AND TUNA

With foie gras and oil-packed tuna in the mix, these surf-and-turf deviled eggs are deliciously over-the-top. They are named for an aunt of New York chef Alex Raij, who owns Txikito, La Vara and El Quinto Pino restaurants in New York.

Make ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving. The filling needs to be refrigerated for 1 hour before serving.

Adapted from “All About Eggs,” by Rachel Khong and the editors of Lucky Peach magazine.

12 hard-cooked eggs

1/2 cup mayonnaise

1 tablespoon Dijon-style mustard Fine sea salt

2 teaspoons black truffle sauce

(optional)

4 ounces good-quality tuna packed

in olive oil, drained and crumbled 3 tablespoons minced chives, plus more minced or cut chives for garnish

2 ounces canned foie gras terrine,

at room temperature

Cut the eggs in half lengthwise. Separate the whites and yolks and make sure the egg white halves have no trace of cooked yolks; hold the whites in a bowl of cool water until ready to use. (You may wish to slice a thin layer off the bottoms of each one, for stability.)

Place the yolks in a food processor, along with the mayo, mustard and a pinch of salt. Puree until smooth. Add the black truffle sauce, if using, and pulse to incorporate.

Transfer the mixture to a mixing bowl. Fold in the tuna and chives.

Use a fork to mash the foie gras in a separate bowl, then add to the egg yolk mixture, stirring until it is lump-free. Taste and add more salt, as needed.

Spoon the filling into a piping bag or gallon-size zip-top bag. Seal and refrigerate for 1 hour.

Drain and pat the egg white halves dry. Pipe some filling into each one, then garnish with minced chives. Serves 4 to 6. (makes 24 halves)

Per filled half: 90 calories, 5 g protein, 0 g carbohydrates, 8 g fat, 2 g saturated fat, 100 mg cholesterol, 115 mg sodium, 0 g dietary fiber, 0 g sugar