These Tuna Deviled Eggs are creamy and delicious. Made with hard-boiled eggs, tuna, creamy mayo, Dijon, red and green onions, relish, herbs, garlic, hot sauce, salt and pepper. Perfect for a mid-day snack and great for using up leftover hardboiled eggs from Easter.
Ingredients in Tuna Deviled Eggs
How to make Tuna Deviled Eggs
Step By Step Instructions
STEP 1: Slice the eggs in half, pop the yolks out into a large mixing bowl and fork mash.
STEP 2: To the mixing bowl, add the tuna, half of the green onions, mayo, relish, red onion, dill, mustard, garlic powder, paprika, salt and pepper. Mix until all ingredients are well incorporated.
STEP 3: Put mixture into a piping bag or a resealable plastic bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture back into the egg halves.
STEP 4: Top each egg with remaining green onions.
How to Make Perfect Hardboiled Eggs
This is how I make perfect hard-boiled eggs: Place the eggs in a large saucepan with cold water. Add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover, and let sit for 10-12 minutes. Submerge the eggs in a cold-water bath before peeling.
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