Tuna Deviled Eggs Recipe
Introduction
Tuna deviled eggs combine the classic creaminess of deviled eggs with the savory flavor of tuna. This easy appetizer is perfect for parties or a quick snack that feels special. Prepare them in just a few simple steps and enjoy a tasty twist on a traditional favorite.
Ingredients
- 4 eggs
- Canned tuna, to taste
- Mayonnaise, to taste
- Tomato sauce, to taste
Instructions
- Step 1: Boil the eggs for 10 minutes until hard-boiled.
- Step 2: Cut the eggs in half and carefully separate the yolks from the whites. Set one yolk aside for garnish.
- Step 3: In a bowl, mash the remaining yolks with a fork until crumbly.
- Step 4: Add canned tuna, mayonnaise, and tomato sauce to the mashed yolks. Mix until well combined.
- Step 5: Spoon the tuna mixture into the egg white halves.
- Step 6: Sprinkle the reserved yolk, minced finely, over the stuffed eggs as a garnish. Serve and enjoy!
Tips & Variations
- For extra flavor, add a pinch of paprika or chopped fresh herbs like dill or parsley to the filling.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Try adding a small squeeze of lemon juice to brighten the flavors.
Storage
Store the tuna deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated to room temperature before serving if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned?
Fresh tuna can be used if cooked and finely chopped, but canned tuna is more convenient and blends easily for this recipe.
How do I prevent the eggs from having a green ring around the yolk?
Boil the eggs just long enough (about 10 minutes) and cool them quickly in ice water to avoid the green ring caused by overcooking.
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Tuna Deviled Eggs Recipe
- Total Time: 20 minutes
- Yield: 4 servings (8 deviled eggs halves) 1x
- Diet: Low Fat
Description
Tuna Deviled Eggs are a delicious and protein-packed appetizer, perfect for parties or a quick snack. This recipe combines boiled eggs with a creamy mixture of canned tuna, mayonnaise, and tomato sauce, creating a flavorful twist on the classic deviled eggs.
Ingredients
Eggs
- 4 large eggs
Filling
- canned tuna, to taste (approximately 1/4 cup)
- mayonnaise, to taste (about 2 tablespoons)
- tomato sauce, to taste (about 1 tablespoon)
Instructions
- Boil the Eggs: Place the 4 eggs in a pot of boiling water and cook for 10 minutes until hard-boiled. Then, transfer the eggs to cold water to cool.
- Prepare the Eggs: Cut the cooled eggs in half lengthwise. Carefully separate the yolks from the whites and set the egg whites aside. Reserve one yolk for garnishing later.
- Make the Filling: In a bowl, mash the remaining yolks with a fork until crumbly. Add canned tuna, mayonnaise, and tomato sauce to the mashed yolks. Mix all the ingredients thoroughly to create a creamy filling.
- Fill the Egg Whites: Spoon the tuna and yolk mixture into each egg white half, filling the cavity evenly using a teaspoon.
- Garnish and Serve: Finely mince the reserved yolk and sprinkle it on top of the stuffed eggs for garnish. Serve immediately and enjoy your tasty Tuna Deviled Eggs!
Notes
- Adjust the amount of mayonnaise and tomato sauce based on your preferred creaminess and tanginess.
- You can substitute tomato sauce with ketchup or hot sauce for a different flavor profile.
- For a healthier version, consider using low-fat mayonnaise or Greek yogurt.
- These eggs can be stored in the refrigerator for up to 2 days; cover them tightly.
- Make sure eggs are fully cooled before peeling for easier handling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Keywords: deviled eggs, tuna deviled eggs, appetizer, egg recipes, party snacks, protein snack
