Description
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.Â
Ingredients
Scale
- 6 large eggs, hardboiled
- 4.5 ounce can tuna, drained and flaked
- 1 green onion, chopped, half reserved for garnish
- 3 tablespoons mayo, more for creamier texture
- 2 tablespoons dill pickle relish
- 2 tablespoons chopped red onion
- 1 teaspoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- dash of hot sauce
- salt and pepper, to taste
Instructions
- Slice the eggs in half, pop the yolks out into a large mixing bowl and fork mash.
- 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.
- Put mixture into a piping bag or a resealable plastic bag. Â Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Â Use this to pipe the mixture back into the egg halves.
- Top each egg with remaining green onions.
Notes
- Storage: Store leftover Tuna Deviled Eggs in the refrigerator for up to 4 days.Â
- Making perfect hardboiled eggs:Â 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.
- Use salmon: These are also delicious using a canned salmon. They are also delicious with shrimp or crab.
- Use chicken: Change things up entirely and use canned or shredded chicken
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 142