Tuna Deviled Eggs
Description
If you love tuna, you will love these tuna deviled eggs. They are creamy but crunchy from the pickle and celery and have wonderful flavors from the spices that you use to season them. Feel free to substitute any seasonings that you prefer.
Ingredients
8 hard boiled eggs
3-4 T. mayonnaise
1-2 T. Greek yogurt or sour cream
1 t. Dijon mustard
1/2 t. hot sauce or Sriracha
1/2 t. garlic powder
1 t. paprika
1/2 celery stalk, minced
1 small baby dill pickle, minced
1/2 of a 7 oz. can tuna (or crab meat, cooked shrimp or ham)
1 T. chopped fresh green onion
fresh parsley, minced
salt, to taste
freshly ground black pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Hard boil the eggs. Let cool. Peel the eggs; cut each in half lengthwise.
Scoop out the yolks; place yolks in a medium bowl. Set whites of eggs aside. Mix up the yolks, mayonnaise and yogurt with a whisk, fork or potato masher until smooth. Add mustard, sriracha or hot sauce, garlic powder and paprika; whisk until smooth.
Flake the tuna with a fork. Add celery, pickle, flaked tuna, herbs, salt and pepper; mix to combine. Adjust seasonings to taste.
Place yolk filling into a zip-lock bag; snip off the corner. Pipe filling into the center of the egg whites, or use a spoon to put the filling inside of the whites. Garnish with more flaked tuna and green onions.
You can make the deviled eggs up to 2 days in advance. For best results, store the whites separately, covered tightly and refrigerated. Store the yolk filling in the ziplock bag and refrigerated. Pipe or spoon the filling into the whites up to a few hours in advance.
16 servings.