Description
These Tuna Stuffed Deviled Eggs are a savory twist on the classic appetizer, combining creamy egg yolks with flavorful tuna, tangy mustard, and a hint of lemon. Perfect for parties, picnics, or protein-packed snacks.
Ingredients
Scale
- 6 large eggs
- 1 can (5 oz) tuna, drained (preferably in olive oil)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped celery (optional for crunch)
- 1 tablespoon finely chopped red onion (optional for sharpness)
- Salt and pepper, to taste
- Paprika or fresh parsley, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
- Drain and cool the eggs under cold running water, then peel and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl. Mash them with a fork.
- Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, celery, and red onion (if using) to the yolks. Mix until smooth and creamy. Season with salt and pepper to taste.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika or garnish with fresh parsley before serving.
Notes
- For extra creaminess, add a splash of pickle juice to the filling.
- You can make these ahead and store them in the refrigerator for up to 2 days.
- Use a piping bag for a neater presentation.
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 110
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg