Tuna Deviled Eggs Recipe
A can of tuna turns deviled eggs from a party snack into something closer to a light lunch, and I think that is when they shine. The yolks are mashed with drained chunk light tuna, mayonnaise, Dijon, salt and pepper until smooth, then spooned or piped back into the whites under a dusting of paprika.
The eggs cook by the gentle method: covered with cold water, brought to a boil, then taken off the heat to sit, lid on, for 12 minutes. The ice bath that follows stops the cooking and helps keep the yolks from forming a gray-green ring, and peeling under running water helps the shells slip off.
Drain the tuna very well before it goes in, since extra liquid makes the filling loose and hard to pipe. Full-fat mayonnaise gives the creamiest result.
PrintTuna Deviled Eggs
Deviled eggs with a creamy filling of egg yolks, tuna, mayonnaise and Dijon mustard, finished with a dusting of paprika.
Ingredients
- 6 large hard-boiled eggs
- 1 can (5 oz) chunk light tuna, drained
- 1/4 cup full-fat mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp paprika (plus more for garnish)
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil over medium heat. Remove from heat and let sit covered for 12 minutes.
- Cool and peel: Transfer boiled eggs to an ice bath until cool. Peel gently under running water.
- Mix the filling: Slice each egg in half lengthwise. Scoop out yolks into a bowl, add tuna, mayonnaise, mustard, salt, and pepper. Mix until smooth.
- Fill the eggs: Generously spoon or pipe the mixture back into egg whites.
- Garnish: Dust with paprika before serving.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
