Tuna Stuffed Deviled Eggs: A Delicious Twist on a Classic Appetizer

Tuna stuffed deviled eggs are a delightful twist on the classic deviled egg recipe, combining the creamy richness of traditional fillings with the savory flavor of tuna. This dish has its roots in American cuisine, where deviled eggs have been a popular appetizer at gatherings and picnics for decades. The addition of tuna not only enhances the taste but also adds a protein-packed punch, making these eggs a satisfying option for any occasion.

People love tuna stuffed deviled eggs for their perfect balance of flavors and textures. The creamy yolk mixture pairs beautifully with the tender chunks of tuna, creating a mouthwatering experience that is both comforting and refreshing. Additionally, they are incredibly convenient to prepare, making them an ideal choice for busy hosts or last-minute gatherings. Whether served at a brunch, a holiday celebration, or simply as a snack, these deviled eggs are sure to impress your guests and leave them coming back for more!

Ingredients:

• 6 large eggs
• 1 can (5 oz) tuna, drained
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped celery
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)
• Paprika (for garnish)

Preparing the Eggs

1. Start by placing the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by about an inch.
2. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.
3. After 12 minutes, carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for at least 5 minutes to stop the cooking process.
4. Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the eggs under running water to help remove the shells easily. Set the peeled eggs aside on a paper towel to dry.

Preparing the Tuna Filling

1. In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Use a fork to break up the tuna and mix the ingredients until well combined.
2. Add the finely chopped red onion and celery to the tuna mixture. Stir until evenly distributed. This will add crunch and flavor to the filling.
3. Season the mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.

Assembling the Deviled Eggs

1. Using a sharp knife, carefully slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a separate bowl. Set the egg whites aside on a serving platter.
2. Once all the yolks are in the bowl, mash them with a fork until they are crumbly and smooth.
3. Add the tuna mixture to the mashed yolks. Stir until the yolks and tuna are fully combined, creating a creamy filling.
4. Using a spoon or a piping bag, fill each egg white half with the tuna filling. If using a piping bag, you can create a decorative swirl for a more appealing presentation.

Garnishing the Deviled Eggs

1. Once all the egg halves are filled, sprinkle a pinch of paprika over the top of each deviled egg for color and flavor.
2. Garnish with chopped fresh parsley for a pop of color and freshness. This will enhance the visual appeal of your dish.

Serving Suggestions

1. Arrange the tuna stuffed deviled eggs on a serving platter. They can be served immediately or refrigerated for up to 2 hours before serving.
2. These deviled eggs make a great appetizer for parties, picnics, or family gatherings. They can also be served as a light lunch option alongside a salad.

Storage Instructions

1. If you have any leftovers, store the deviled eggs in an airtight container in the refrigerator. They are best consumed within 2 days for optimal freshness.
2. To prevent the egg whites from drying out, cover the container with plastic wrap or place a damp paper towel over the eggs before sealing.

Variations and Tips

1. For a spicier version, consider adding a few dashes of hot sauce or a pinch of cayenne pepper to the tuna filling.
2. Experiment with different herbs such as dill or chives for added flavor. Fresh herbs can elevate the taste of the filling.
3. If you prefer a creamier texture, you can add an extra tablespoon of mayonnaise or a dollop of sour cream to the filling.
4. For a healthier option, substitute Greek yogurt for mayonnaise. This will add protein and a tangy flavor to the filling.

Conclusion:

In summary, these tuna stuffed deviled eggs are a must-try for anyone looking to elevate their appetizer game. The creamy, flavorful filling combined with the protein-packed tuna creates a delightful bite that is both satisfying and nutritious. Whether you’re hosting a party, preparing a picnic, or simply craving a delicious snack, these deviled eggs are sure to impress your guests and family alike. For serving suggestions, consider garnishing your tuna stuffed deviled eggs with a sprinkle of paprika, fresh herbs like dill or chives, or even a dash of hot sauce for those who enjoy a little kick. You can also experiment with variations by adding ingredients such as diced pickles, capers, or even a touch of mustard to the filling for an extra layer of flavor. We encourage you to try this recipe and make it your own! Don’t forget to share your experience and any creative twists you add to the dish. Your feedback and photos can inspire others to enjoy these delicious tuna stuffed deviled eggs as much as you will. Happy cooking! Print

Tuna Stuffed Deviled Eggs: A Delicious Twist on a Classic Appetizer
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• Author: Dottie
• Total Time: 27 minutes
• Yield: 12 halves 1x
Print Recipe
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Description
These Tuna Stuffed Deviled Eggs offer a tasty twist on the classic recipe, featuring a creamy tuna filling nestled in perfectly boiled egg whites. Ideal for appetizers or light lunches, they are perfect for gatherings and picnics.
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Ingredients
Scale 1x2x3x
• 6 large eggs
• 1 can (5 oz) tuna, drained
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped celery
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)
• Paprika (for garnish)
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Instructions
1. Start by placing the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by about an inch.
2. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.
3. After 12 minutes, carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for at least 5 minutes to stop the cooking process.
4. Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the eggs under running water to help remove the shells easily. Set the peeled eggs aside on a paper towel to dry.
5. In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Use a fork to break up the tuna and mix the ingredients until well combined.
6. Add the finely chopped red onion and celery to the tuna mixture. Stir until evenly distributed.
7. Season the mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
8. Using a sharp knife, carefully slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a separate bowl. Set the egg whites aside on a serving platter.
9. Once all the yolks are in the bowl, mash them with a fork until they are crumbly and smooth.
10. Add the tuna mixture to the mashed yolks. Stir until the yolks and tuna are fully combined, creating a creamy filling.
11. Using a spoon or a piping bag, fill each egg white half with the tuna filling.
12. Once all the egg halves are filled, sprinkle a pinch of paprika over the top of each deviled egg for color and flavor.
13. Garnish with chopped fresh parsley for a pop of color and freshness.
14. Arrange the tuna stuffed deviled eggs on a serving platter. They can be served immediately or refrigerated for up to 2 hours before serving.
15. If you have any leftovers, store the deviled eggs in an airtight container in the refrigerator. They are best consumed within 2 days for optimal freshness.
16. To prevent the egg whites from drying out, cover the container with plastic wrap or place a damp paper towel over the eggs before sealing.
Notes
• Der Teig darf während der Ruhezeit nicht bewegt werden.
• Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
• Prep Time: 15 minutes
• Cook Time: 12 minutes