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Tuna Deviled Eggs

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Deviled eggs with a creamy filling of egg yolks, tuna, mayonnaise and Dijon mustard, finished with a dusting of paprika.

Ingredients

Scale
  • 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

  1. 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.
  2. Cool and peel: Transfer boiled eggs to an ice bath until cool. Peel gently under running water.
  3. 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.
  4. Fill the eggs: Generously spoon or pipe the mixture back into egg whites.
  5. Garnish: Dust with paprika before serving.

Find it online: https://www.receipster.com/irresistible-tuna-deviled-eggs/