Description
A delicious twist on classic deviled eggs with tuna.
Ingredients
Scale
- 6 large eggs
- 1 can (5 oz) of tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Hard boil the eggs by placing them in a pot of water and bringing to a boil. Boil for 10 minutes.
- Remove eggs from water and place them in ice water to cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add tuna, mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mix until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with chopped chives.
Notes
- For a spicier kick, add a dash of hot sauce to the mixture.
- Serve chilled for best flavor.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and 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: 200mg
Keywords: tuna deviled eggs, deviled eggs, tuna recipes