Tuna Stuffed Deviled Eggs

Ingredients

  • 6eggs
  • 1 (4.5 ounce) can tuna, drained and flaked
  • 2 teaspoons sweet pickle relish, drained
  • 1 teaspoon mustard
  • ¼ teaspoon white sugar(Optional)
  • ⅛ teaspoon onion powder
  • 2 ½ tablespoons mayonnaise, or as needed
  • salt and pepper to taste
  • 1 pinch paprika, or as desired
  • Directions

  • Step 1

    Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Step 2

    Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

  • Step 3

    Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

  • Cook's Notes:

    Slice a small sliver off bottom of egg whites to allow them to sit flat if you like.

    Optional add-ins or substitutions include dill pickle relish, chopped onion, dill, curry, Dijon mustard, garlic, chopped tomato, chopped pimento.

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