Tuna Stuffed Deviled Eggs

Tuna Stuffed Deviled Eggs

Ingredients:

6 large eggs

1 (5 oz) can of tuna, drained

3 tbsp mayonnaise (more to taste)

1 tsp Dijon mustard (optional for extra tang)

1 tbsp finely chopped pickles or relish

1 tbsp finely diced onion or green onion

Salt & pepper to taste

Paprika for garnish

Fresh parsley or dill (optional for garnish)

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Instructions:

1. Boil the eggs:

Place eggs in a pot, cover with water, bring to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes. Transfer to ice water to cool.

2. Peel and halve:

Peel the eggs and slice them in half lengthwise. Scoop out the yolks into a bowl.

3. Make the filling:

Mash the yolks with mayo, tuna, mustard, pickles, and onion until smooth. Season with salt and pepper.

4. Stuff the eggs:

Spoon or pipe the tuna mixture into the egg white halves.

5. Garnish:

Sprinkle with paprika and top with chopped parsley or dill if desired.

6. Chill and serve:

Chill for at least 15 minutes before serving for the best flavor.