Oh my gosh, let me tell you about my absolute favorite twist on a classic appetizer: Tuna Deviled Eggs! These little bites are not just your run-of-the-mill deviled eggs; they’re packed with protein and flavor thanks to the addition of tuna. I remember the first time I made them for a family gathering—everyone went wild! It’s such a simple way to elevate a traditional dish and impress your guests. Plus, they’re super easy to whip up, making them perfect for any occasion. Trust me, once you try these, you’ll never look at deviled eggs the same way again. They’re creamy, zesty, and oh-so-satisfying, making them a go-to recipe in my kitchen. Let’s dive into how to make these delightful treats!
Ingredients List
To make these scrumptious Tuna Deviled Eggs, you’ll need just a handful of ingredients that come together beautifully. Here’s what you’ll need:
- 6 large eggs: Make sure they’re fresh for the best flavor and texture.
- 1 can of tuna: Drained well so it doesn’t make the filling too watery. I like using chunk light tuna for its mild flavor.
- 3 tablespoons mayonnaise: This adds creaminess. You can use your favorite brand or even homemade if you’re feeling adventurous!
- 1 teaspoon Dijon mustard: For a bit of zing! It’s a game-changer in this recipe.
- 1 tablespoon lemon juice: Freshly squeezed is the best, giving a nice brightness to the filling.
- Salt and pepper: To taste—don’t skip this step; it really brings everything together!
- Chives: For garnish. They add a lovely pop of color and a mild onion flavor.
How to Prepare Tuna Deviled Eggs
Making these Tuna Deviled Eggs is a breeze! Follow these simple steps, and you’ll have a delicious appetizer ready to impress in no time:
- Hard boil the eggs: Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once it starts bubbling, cover the pot and turn off the heat. Let the eggs sit for about 10 minutes. This is crucial for perfect, creamy yolks!
- Cool them down: After the time’s up, transfer the eggs to a bowl of ice water. This cooling method stops the cooking process and makes peeling a whole lot easier. Let them sit for about 5 minutes.
- Peel and slice: Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water for an easier experience. Cut each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
- Mix the filling: To the yolks, add your drained tuna, mayonnaise, Dijon mustard, lemon juice, and a sprinkle of salt and pepper. Mix everything together until it’s well combined and nice and creamy. Don’t be shy—give it a good mix!
- Fill the egg whites: Using a spoon or a piping bag (if you’re feeling fancy!), fill each egg white half generously with the tuna mixture. I like to overfill them a bit for that extra yum factor.
- Garnish: Finally, sprinkle some chopped chives on top for a pop of color and a hint of flavor. And just like that, you have a platter of Tuna Deviled Eggs ready to serve!
Enjoy these delightful bites, and get ready for everyone to ask for the recipe!
Why You’ll Love This Recipe
- Quick and Easy: These Tuna Deviled Eggs come together in just 25 minutes, making them a perfect last-minute appetizer.
- Flavor Punch: The combination of creamy tuna, zesty mustard, and bright lemon juice creates a deliciously unique flavor that’s sure to impress.
- Nutritious: Packed with protein and low in calories, these eggs are a guilt-free treat that fits perfectly into any diet.
- Versatile: They’re great for parties, picnics, or even a light lunch on their own. Serve them anywhere and watch them disappear!
- Crowd-Pleaser: Whether you’re feeding friends or family, everyone will be asking for seconds—trust me!
Tips for Success
To make your Tuna Deviled Eggs truly shine, here are some pro tips to keep in mind:
- Seasoning is key: Don’t be afraid to taste and adjust the seasoning as you mix the filling. A little extra salt or pepper can make a big difference!
- Texture matters: If you prefer a chunkier filling, don’t mash the tuna too finely. A bit of texture adds character to each bite.
- Presentation tips: For a fun twist, use a piping bag to fill the egg whites. It makes them look fancy and professional—perfect for impressing guests!
- Experiment: Feel free to add other ingredients like diced pickles or a dash of hot sauce for an extra kick. The sky’s the limit!
With these tips, you’ll be a Tuna Deviled Eggs pro in no time!
Nutritional Information
These Tuna Deviled Eggs not only taste amazing, but they’re also a great option for those watching their diet! Here’s an estimated breakdown of the nutritional values per egg half:
- Calories: 70
- Protein: 6g
- Fat: 5g (Saturated Fat: 1g)
- Carbohydrates: 1g
- Sodium: 120mg
- Sugar: 0g
These values are estimates, but they give you a good idea of how nutritious these little bites can be! Perfect for a low-calorie snack or appetizer that doesn’t skimp on flavor.
FAQ Section
I know you might have some questions about these Tuna Deviled Eggs, so let’s tackle a few common ones!
Can I make these ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just fill the egg whites right before serving to keep them fresh and tasty.
What type of tuna should I use?
I recommend using chunk light tuna for its mild flavor, but feel free to use albacore or even fresh tuna if you want to get fancy! Just make sure it’s well-drained.
How long can I store leftovers?
Leftover Tuna Deviled Eggs can be stored in an airtight container in the fridge for up to 2 days. Just keep in mind that the texture might change a bit as they sit.
Can I customize the filling?
Definitely! You can add in diced pickles, olives, or even a dash of hot sauce for a spicy kick. Get creative with your flavors!
Are these suitable for a low-calorie diet?
Yes, these Tuna Deviled Eggs are a fantastic low-calorie option, making them perfect for snacking without the guilt. Enjoy them as a healthy appetizer or light meal!
Ingredient Notes/Substitutions
When it comes to making these Tuna Deviled Eggs, you can definitely play around with the ingredients to suit your taste! Here are some notes and potential substitutions:
- Eggs: Always go for large eggs for the best size and yolk-to-white ratio. If you’re looking for a lighter option, you can use egg whites only.
- Tuna: While canned tuna is super convenient, feel free to use fresh, cooked tuna for a more gourmet touch. Just make sure to flake it finely.
- Mayonnaise: If you’re aiming for a healthier version, swap out regular mayo for Greek yogurt. It adds creaminess with less fat!
- Dijon mustard: If you don’t have Dijon on hand, yellow mustard works in a pinch, although it won’t have quite the same flavor.
- Lemon juice: Fresh is best, but bottled juice can work too if you’re in a hurry. Just adjust to taste!
These swaps can help you customize the flavor while keeping the essence of this delicious dish intact!
Serving Suggestions
These Tuna Deviled Eggs are fantastic on their own, but pairing them with some complementary sides can really elevate your meal! I love serving them alongside a crisp garden salad drizzled with a light vinaigrette—it adds freshness and balance. You could also plate them with some crunchy vegetable sticks like carrots and celery for a delightful crunch. If you’re feeling a bit indulgent, a platter of crackers or toasted baguette slices makes for a perfect pairing, allowing everyone to enjoy the creamy filling in a whole new way. Trust me, these combinations will make your Tuna Deviled Eggs the star of the show!
Storage & Reheating Instructions
Storing your Tuna Deviled Eggs properly is key to keeping them fresh and tasty! Once you’ve enjoyed your delicious bites, place any leftovers in an airtight container and store them in the fridge. They’ll last for up to 2 days, but trust me, they’re usually gone long before that!
Now, if you’re thinking about reheating, I’d recommend against it. These little gems are best served cold, so simply take them out of the fridge and enjoy as is. If you want to serve them at room temperature, let them sit out for about 15 minutes before digging in. Enjoy!
Print
Tuna Deviled Eggs: 6 Delicious Bites That Impress
- Total Time: 25 minutes
- Yield: 12 deviled eggs 1x
- Diet: Low Calorie
Description
A tasty twist on classic deviled eggs with tuna.
Ingredients
- 6 large eggs
- 1 can of tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chives for garnish
Instructions
- Hard boil the eggs by placing them in a pot covered with water. Boil for 10 minutes.
- Remove eggs from heat and let them cool in ice water.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add tuna, mayonnaise, mustard, lemon juice, salt, and pepper to the yolks. Mix well.
- Fill the egg whites with the tuna mixture.
- Garnish with chives.
Notes
- Adjust seasoning to your taste.
- Use fresh tuna for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Tuna Deviled Eggs, Deviled Eggs, Tuna Recipes
