Description
These Tuna Stuffed Deviled Eggs offer a flavorful twist on the classic appetizer, combining protein-packed tuna with creamy filling. Perfect for parties or as a satisfying snack
Ingredients
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6 large eggs
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1 can (5 oz) tuna, drained
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 tablespoon lemon juice
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2 tablespoons chopped green onions
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Salt and pepper to taste
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Paprika for garnish
Instructions
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Hard Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
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Cool the Eggs: Transfer eggs to an ice bath for 5 minutes, then peel them under running water.
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Make the Filling: Cut the eggs in half lengthwise and scoop out the yolks into a bowl. Add tuna, mayonnaise, Dijon mustard, lemon juice, green onions, salt, and pepper. Mix until smooth.
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Fill the Eggs: Spoon or pipe the tuna mixture back into the egg whites.
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Garnish: Sprinkle with paprika before serving
Notes
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For a lighter version, you can use Greek yogurt instead of mayonnaise.
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You can use any type of canned tuna, though albacore tuna is a popular choice for this recipe.
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These can be made ahead and stored in the fridge for up to a day before serving.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 80mg