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Tuna Stuffed Deviled Eggs

Creamy tuna filling in perfectly cooked egg whites, garnished with a dash of paprika, makes these deviled eggs a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 can Tuna, drained 5 ounces
  • 2 tablespoons Green onions, chopped
  • 1/4 cup Mayonnaise Greek yogurt can be used as a substitute for a lighter filling.
  • 1 teaspoon Dijon mustard Regular yellow mustard can be used as a substitute.
  • 1 teaspoon Lemon juice
  • to taste Salt and black pepper
  • 1/4 teaspoon Paprika, for garnish
For the eggs
  • 6 large Eggs Use slightly older eggs for easier peeling.

Method
 

Preparation
  1. Place your eggs in a pot and cover them with cold water, making sure the water sits about an inch above the eggs.
  2. Set the pot over medium-high heat and bring it to a full, rolling boil. Once boiling, cover the pot and immediately remove it from heat.
  3. Let the eggs sit, covered, in the hot water for exactly 12 minutes.
  4. Transfer the eggs immediately into a bowl of ice water for about 5 minutes.
  5. Peel the eggs under cold running water.
Filling Preparation
  1. Slice each peeled egg in half lengthwise and scoop the yolks into a mixing bowl.
  2. Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, chopped green onions, salt, and pepper to the yolks.
  3. Mash and mix until smooth with no large yolk chunks left.
  4. Taste and adjust seasoning as needed.
Assembly
  1. Fill the egg white halves generously with the tuna mixture.
  2. Garnish each with a light dusting of paprika and additional chopped green onions if desired.

Notes

Make these a few hours ahead for even better flavor. Store in an airtight container in the fridge for up to two days.