Description
A protein-packed twist on classic deviled eggs! These tuna stuffed deviled eggs are creamy, flavorful, and perfect for any occasion. Packed with tuna, mayo, and seasonings, they make a great low-carb, keto-friendly, and high-protein snack or appetizer.
Ingredients
Scale
Essential Ingredients:
- 6 large eggs, hard-boiled and peeled
- 1 can (5 oz) tuna, drained (preferably packed in water)
- 3 tablespoons mayonnaise (or Greek yogurt for a healthier option)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (plus extra for garnish)
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon chopped fresh parsley or chives
Optional Add-ins for Extra Flavor:
- Hot sauce or cayenne pepper (for a spicy kick)
- Capers or chopped pickles (for tanginess)
- Grated parmesan or crumbled feta (for a cheesy twist)
Instructions
1. Boil and Prepare the Eggs
- Place eggs in a saucepan, cover with cold water, and bring to a boil.
- Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath for 5 minutes to cool.
- Peel eggs, slice them in half lengthwise, and remove yolks.
2. Make the Tuna Filling
- In a bowl, mash the egg yolks with a fork until smooth.
- Add tuna, mayonnaise, mustard, lemon juice, salt, pepper, garlic powder, and paprika.
- Mix until creamy, adding more mayo if needed.
- Stir in celery, red onion, and parsley for extra crunch and flavor.
3. Assemble the Deviled Eggs
- Spoon or pipe the tuna filling into the egg whites.
- Sprinkle with paprika and garnish with fresh herbs.
- Chill for at least 15 minutes before serving.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tip: Store filling and egg whites separately, then assemble before serving.
Healthier Swap: Use Greek yogurt instead of mayonnaise for a lighter version.
Spicy Kick: Add hot sauce or cayenne pepper for extra heat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes