Tuna Stuffed Deviled Eggs recipe

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Ingredients

6 eggs
1 (4.5 ounce) can tuna, drained and flaked
2 teaspoons sweet pickle relish, drained
1 teaspoon mustard
¼ teaspoon white sugar
⅛ teaspoon onion powder
2 ½ tablespoons mayonnaise, or as needed
salt and pepper to taste
1 pinch paprika, or as desired

Nutrition Info

70.8 calories
carbohydrate: 0.8 g
cholesterol: 97.3 mg
fat: 4.9 g
fiber: 0.1 g
protein: 5.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 68.5 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan, cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Cut eggs in half lengthwise, place yolks in a small bowl. Mash egg yolks with a fork, stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm, season with salt and pepper.

  3. Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves, sprinkle with paprika.

Recipe Yield

12 deviled eggs

Recipe Note

This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.

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