Description
Tuna Stuffed Deviled Eggs combine the classic creamy deviled egg with a savory tuna filling, creating a protein-packed appetizer that’s perfect for parties, picnics, or a light snack. Made with hard-boiled eggs, flaked tuna, mayonnaise, Dijon mustard, and a hint of sweet pickle relish, these deviled eggs are garnished with paprika and fresh herbs for bright flavor and appealing presentation.
Ingredients
Scale
For the Deviled Eggs:
- 6 large eggs
- 1 (5 oz) can tuna, drained and flaked (preferably packed in water)
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish (optional)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Paprika or smoked paprika, for garnish
- Fresh parsley or dill, chopped, for garnish
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them completely with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 10-12 minutes to ensure the yolks are hard-cooked. Remove the eggs from the pot and transfer them to a bowl of ice water or rinse under cold running water to cool and stop the cooking process.
- Prepare the filling: While the eggs are cooling, drain the tuna thoroughly and place it in a medium bowl. Use a fork to break the tuna into fine flakes. Add the mayonnaise, Dijon mustard, sweet pickle relish (if using), fresh lemon juice, salt, and freshly ground black pepper. Mix well until the ingredients combine into a creamy, smooth filling.
- Prepare the eggs: Carefully peel the cooled eggs and slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl. Add half of the prepared tuna mixture to the yolks and mash together with a fork until the mixture is smooth and evenly combined. Adjust the texture by adding more mayonnaise if necessary to achieve a creamy consistency.
- Fill the eggs: Spoon or pipe the combined tuna and yolk mixture back into the hollowed egg whites. For a polished look, use a piping bag fitted with a decorative tip, or simply use a spoon to fill each egg half.
- Garnish and serve: Lightly sprinkle paprika or smoked paprika over the filled eggs to add color and a touch of smoky flavor. Garnish with freshly chopped parsley or dill for brightness and an herbal note. Serve the deviled eggs immediately, or refrigerate until ready to serve.
Notes
- For best results, use eggs that are at least a week old as they peel more easily after boiling.
- The sweet pickle relish is optional but adds a nice contrast of flavor and texture to the filling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- These deviled eggs can be prepared a few hours in advance and stored covered in the refrigerator.
- Add a dash of hot sauce or cayenne pepper to the tuna mixture for a spicy twist.
