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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Ice Bath: Prepare an ice water bath while the eggs cook to stop the cooking process.
- Peel the Eggs: After cooling in the ice bath, gently tap each egg and peel under running water.
- 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.
- Fill Egg Whites: Generously spoon or pipe the filling back into each egg white half.
- 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