Food & Cooking Recipes Appetizers Deviled Egg Recipes Eggs Stuffed with Anchovies and Tuna Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 5 large hard-boiled eggs 3 tablespoons Homemade Mayonnaise 1 (3-ounce) can albacore tuna packed in oil, drained and flaked 5 anchovy fillets, chopped Directions Peel eggs, and slice in half lengthwise. Carefully remove yolks, and transfer to a small bowl. Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit anchovies from the stuffing mixture and chop them for garnish on top of the stuffed eggs.) Spoon mixture into egg whites. Serve chilled or at room temperature. Rate it Print