Irresistible Tuna Deviled Eggs Recipe – Easy & Delicious

Tuna Deviled Eggs are a delightful twist on the classic deviled eggs that will make your taste buds dance. Imagine creamy yolks mixed with savory tuna, a hint of tanginess, and a sprinkle of paprika for that final touch. explore our Tuna Deviled Eggs recipe The combination of flavors is so satisfying; you might just find yourself devouring the entire platter before your guests arrive. pair with creamy potato soup.

This dish brings back memories of family gatherings where these little bites were always the star. They’re perfect for picnics, potlucks, or even just a cozy evening in front of the TV. Trust me; you’ll want to have these on hand for any occasion!

I remember the first time I made Tuna Deviled Eggs for a friends’ brunch; everyone was raving about them long after the meal was over! savory beef tips for a hearty meal.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Choose large eggs for the best results; they provide a perfect amount of yolk for creaminess.
• Canned Tuna: Opt for solid white tuna in water for better texture and flavor.
• Mayonnaise: Use full-fat mayo for creaminess; it makes all the difference in flavor.
• Dijon Mustard: A teaspoon adds a pleasant tang that balances the richness of the eggs and tuna.
• Paprika: This spice not only adds flavor but also gives your deviled eggs an appealing pop of color.
• Salt and Pepper: Essential seasonings that enhance all other flavors; adjust to taste.
• Chives or Dill (optional): For added freshness and a burst of color, sprinkle some chopped herbs on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil over medium heat, then remove from heat. Let sit covered for 12 minutes.

Prepare an Ice Bath: Fill a bowl with ice water while eggs are cooking. This stops further cooking and makes peeling easier.

Peel the Eggs: Once cooled, gently tap each egg on a hard surface and roll it to crack the shell. Peel under running water for best results.

Create the Filling: Cut each egg in half lengthwise. Remove yolks into a bowl and mash with canned tuna, mayonnaise, Dijon mustard, salt, and pepper until smooth.

Fill the Egg Whites: Spoon or pipe the creamy filling back into each egg white half generously; don’t be shy—make them look inviting!

Add Finishing Touches: Sprinkle paprika over each filled egg for color and garnish with chives or dill if desired.

Now step back and admire your work! These Tuna Deviled Eggs are not just beautiful; they are also bursting with flavor! For more inspiration, check out this garlic butter green beans recipe.

Enjoy sharing this delightful treat at your next gathering or keep them all to yourself—they’re that good!

Perfecting the Cooking Process

Start by boiling your eggs for about 10-12 minutes; then cool them in ice water. Once cooled, peel and slice them in half lengthwise, removing the yolks to mix with tuna.

Add Your Touch

Feel free to swap out tuna for chicken or add diced celery for crunch. You can also try different spices like paprika or dill to elevate the flavor. tasty breakfast options like sausage muffins.

Storing & Reheating

Store leftover tuna deviled eggs in an airtight container in the fridge for up to three days. Reheating isn’t recommended; enjoy them cold for the best taste.

Sharing my first experience making tuna deviled eggs brings back memories of my friends’ enthusiastic reactions at a potluck—it was an instant hit!

FAQ

What can I substitute for tuna in deviled eggs?

You can use chicken, crab, or even mashed avocado for a unique twist.

How long do tuna deviled eggs last in the fridge?

They last up to three days when stored properly in an airtight container.

Can I make tuna deviled eggs ahead of time?

Yes, prepare them a day ahead but add toppings just before serving for freshness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Tuna Deviled Eggs

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• Author: Mia Hanry
• Total Time: 27 minutes
• Yield: Makes 12 halves (6 servings) 1x

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Description

Tuna Deviled Eggs offer a unique and flavorful twist on the traditional deviled egg recipe. Creamy, tangy, and packed with savory tuna, these delightful bites are perfect for any occasion—from family gatherings to casual picnics. With a sprinkle of paprika and optional fresh herbs for garnish, they are visually appealing and sure to impress your guests. Easy to make and irresistible, Tuna Deviled Eggs will undoubtedly become a staple in your appetizer repertoire.

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Ingredients

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• 6 large eggs
• 1 can (5 oz) solid white tuna in water, drained
• 3 tbsp full-fat mayonnaise
• 1 tsp Dijon mustard
• 1 tsp paprika (plus more for garnish)
• Salt and pepper to taste
• Chives or dill (optional, for garnish)

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Instructions

1. Boil the Eggs: In a pot, cover eggs with cold water. Bring to a boil over medium heat, then remove from heat and let sit covered for 12 minutes.
2. Ice Bath: Prepare an ice water bath while the eggs cook to stop the cooking process.
3. Peel the Eggs: After cooling in the ice bath, gently tap each egg and peel under running water.
4. Create the Filling: Slice each egg in half lengthwise. Remove yolks into a bowl and mash with tuna, mayonnaise, Dijon mustard, salt, and pepper until smooth.
5. Fill Egg Whites: Generously spoon or pipe the filling back into each egg white half.
6. Finish: Sprinkle with paprika and garnish with chives or dill if desired.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 egg half
• Calories: 70
• Sugar: 0g
• Sodium: 115mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 90mg