Description
Enjoy the unique twist on traditional deviled eggs with these Tuna Stuffed Deviled Eggs. Creamy tuna filling with a hint of tangy mustard and lemon, topped with paprika for a flavorful appetizer or snack.
Ingredients
Scale
Eggs:
- 6 large eggs
Tuna Filling:
- 1 can (5 oz) tuna in water (drained)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped parsley or dill
- Salt and black pepper to taste
Garnish:
- Paprika for garnish (optional)
Instructions
- Boil and Prep Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 10–12 minutes. Drain, cool in ice water, and peel. Slice in half lengthwise, and carefully remove yolks.
- Prepare Filling: In a mixing bowl, mash yolks, then add tuna, mayo, mustard, lemon juice, red onion, and herbs. Mix until smooth. Season with salt and pepper.
- Fill Eggs: Spoon or pipe tuna filling into egg whites. Sprinkle with paprika and herbs. Chill before serving.
Notes
- Use oil-packed tuna for a richer flavor or swap mayo for Greek yogurt for a lighter option.
- Great for high-protein snacks or party appetizers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 110
- Sugar: 0g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 185mg
