Tuna Salad Deviled Eggs. These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer! I combined two favorites, classic deviled eggs and tuna salad. I combined two favorites, classic deviled eggs and tuna salad and made these bite sized snacks, lunch or appetizers you can easily make ahead.
I grew up eating tuna fish salad on white toast, but like, who didn't? At Home with Antonio Carluccio – Tuna and bean salad. Deviled eggs are stuffed with a tuna salad and egg yolk mixture, a fun change for potlucks and holidays. You can cook Tuna Salad Deviled Eggs using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Tuna Salad Deviled Eggs
- You need 6 of Eggs. I used.
- You need 1 can of drained tuna fish.
- It’s 2 tablespoons of mayo.
- It’s 1 teaspoon of mustard.
- You need of Diced celery to your liking.
- It’s of Diced onion to your liking.
- You need 2 tablespoons of sweet or dill relish.
- It’s to taste of Salt and pepper.
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. Deviled eggs are often served as a pre-lunch appetizer in homes around Spain. This version combines tuna and tomato sauce with creamy egg yolks.
Tuna Salad Deviled Eggs instructions
- Hard boil eggs. Cool and peel..
- While eggs are cooling, mix drained tuna, onion, relish, celery, salt, pepper.
- Mix in mayo and mustard. Can use more or less.
- Cut eggs in half and mix the yolks into the tuna salad..
- Stuff egg whites with tuna salad like you would for deviled eggs..
- I have doubled this recipe for larger quantities. I hope you enjoy 😊.
This recipe is quick to make and a bright addition to any lunchtime meal. Make them and learn why deviled eggs with tuna are a Spanish favorite. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle. Sprucing up hard boiled eggs doesn't take much time or effort, and it's really hard to mess it up because eggs are so good to begin with. I've made many different variations throughout the years for.