Description
Tuna Stuffed Deviled Eggs are a delicious twist on the classic deviled eggs, combining creamy tuna filling with flavorful mayonnaise, Dijon mustard, and zesty lemon juice. Perfect as an easy appetizer or snack, these deviled eggs are garnished with paprika and fresh herbs for an appetizing finish.
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 with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10-12 minutes. Remove the eggs from the pot and transfer them to a bowl of ice water or run under cold water to cool completely.
- Prepare the filling: While the eggs are cooling, drain the tuna and place it in a medium bowl. Use a fork to flake the tuna into small pieces. Add the mayonnaise, Dijon mustard, sweet pickle relish (if using), lemon juice, salt, and pepper. Mix everything together until well combined and creamy.
- Prepare the eggs: Peel the cooled eggs carefully. Slice each egg in half lengthwise. Remove the yolks and place them in a bowl. Add half of the tuna mixture to the yolks and mash together with a fork until smooth. Adjust the mixture’s consistency by adding more mayonnaise if needed.
- Fill the eggs: Spoon or pipe the tuna mixture into the hollowed-out egg whites. For a neater presentation, use a piping bag with a decorative tip, or simply spoon the filling in.
- Garnish and serve: Sprinkle the filled deviled eggs with paprika or smoked paprika for color and flavor. Garnish with chopped fresh parsley or dill. Serve immediately or refrigerate until ready to serve.
Notes
- Make sure the eggs are fully cooled before peeling to avoid damaging the whites.
- Using a piping bag makes filling the eggs easier and gives a professional look.
- Adjust the amount of mayonnaise in the filling to achieve your preferred creaminess.
- For a spicier twist, add a dash of hot sauce or cayenne pepper to the filling.
- Can be prepared a few hours in advance and stored covered in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
