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.
Ingredients
Scale
- 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)
Instructions
- Start by placing the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by about an inch.
- 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.
- 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.
- 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.
- 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.
- Add the finely chopped red onion and celery to the tuna mixture. Stir until evenly distributed.
- Season the mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- 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.
- Once all the yolks are in the bowl, mash them with a fork until they are crumbly and smooth.
- Add the tuna mixture to the mashed yolks. Stir until the yolks and tuna are fully combined, creating a creamy filling.
- Using a spoon or a piping bag, fill each egg white half with the tuna filling.
- Once all the egg halves are filled, sprinkle a pinch of paprika over the top of each deviled egg for color and flavor.
- Garnish with chopped fresh parsley for a pop of color and freshness.
- Arrange the tuna stuffed deviled eggs on a serving platter. They can be served immediately or refrigerated for up to 2 hours before serving.
- 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.
- 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