Description
This Tuna Stuffed Deviled Eggs recipe combines the classic deviled egg with a flavorful tuna salad filling, creating a protein-packed appetizer perfect for gatherings, potlucks, or simple snacks. The creamy and tangy tuna mixture is blended with mayonnaise, Dijon mustard, and fresh lemon juice, then piped into perfectly hard-boiled egg whites and garnished with paprika and fresh herbs for a vibrant presentation.
Ingredients
Scale
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
Garnish
- Paprika or smoked paprika
- Fresh parsley or dill, chopped
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 the water is boiling, reduce the heat to low and let the eggs simmer gently for 10-12 minutes. After cooking, transfer the eggs to a bowl of ice water or rinse under cold running water to cool them quickly and stop the cooking process.
- Prepare the filling: While the eggs are cooling, drain the tuna thoroughly and place it into a medium mixing bowl. Use a fork to flake the tuna into fine pieces. Add mayonnaise, Dijon mustard, sweet pickle relish (if using), fresh lemon juice, salt, and black pepper. Stir and mix all ingredients vigorously until the mixture is creamy and well combined.
- Prepare the eggs: Once the eggs are cooled, gently peel off the shells. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Add half of the tuna mixture to the yolks and mash them together with a fork until the filling is smooth and evenly mixed. Adjust the texture by adding more mayonnaise if needed for creaminess.
- Fill the eggs: Spoon or pipe the prepared tuna mixture into the hollowed-out egg whites. For a polished look, use a piping bag fitted with a decorative tip, or simply fill with a spoon if preferred.
- Garnish and serve: Lightly sprinkle the filled deviled eggs with paprika or smoked paprika to add color and a subtle smoky flavor. Garnish with freshly chopped parsley or dill to bring a fresh and vibrant touch. Serve these appetizers immediately or cover and refrigerate until ready to enjoy.
Notes
- Make sure eggs are cooled completely before peeling to avoid tearing the egg whites.
- Using tuna packed in water keeps the filling lighter and less oily.
- Adjust mayonnaise quantity to achieve desired creaminess in the filling.
- Sweet pickle relish is optional but adds a nice subtle sweetness and texture.
- For best flavor, allow the filled eggs to chill for at least 30 minutes before serving.
