This twist on classic deviled eggs adds a protein-packed tuna filling for a satisfying and flavorful appetizer or snack.
Ingredients (Serves 12)
- 6 large eggs
- 1 (4.5-ounce) can tuna, drained and flaked
- 2 teaspoons sweet pickle relish, drained
- 1 teaspoon mustard
- 1/4 teaspoon white sugar (optional)
- 1/8 teaspoon onion powder
- 2 1/2 tablespoons mayonnaise (or as needed)
- Salt and pepper, to taste
- 1 pinch paprika (for garnish)
Optional Add-Ins/Substitutions
- Dill pickle relish instead of sweet relish
- Chopped fresh dill or parsley
- Curry powder or Dijon mustard for added flavor
- Chopped onion, tomato, or pimento for extra texture
Instructions
Step 1: Boil and Peel the Eggs
- Place the eggs in a saucepan and cover with water.
- Bring to a boil, then remove from heat and cover. Let eggs stand in hot water for 15 minutes.
- Transfer eggs to cold running water to cool. Once cooled, peel them carefully.
Step 2: Prepare the Filling
- Slice the eggs in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork until smooth.
- Add the flaked tuna, sweet pickle relish, mustard, sugar (if using), and onion powder to the yolks.
- Mix in the mayonnaise, a little at a time, until the mixture is creamy but still firm.
- Season the filling with salt and pepper to taste.
Step 3: Assemble the Deviled Eggs
- Arrange the egg whites, cut-side up, on a serving platter.
- Spoon or pipe the tuna filling into the egg white halves.
- Sprinkle with paprika for garnish.
Serving Tips
- For stability, slice a small piece off the rounded bottom of each egg white so they sit flat.
- Serve immediately, or cover and refrigerate until ready to serve (up to 24 hours in advance).
These tuna-stuffed deviled eggs are perfect for parties, picnics, or a quick and healthy snack. Enjoy!