Print

Tuna Deviled Eggs

This tuna deviled eggs recipe combines tuna with mayonnaise, Dijon mustard, horseradish, green onion, eggs, and dill to make a deliciously fun appetizer!

This tuna deviled eggs recipe combines tuna with mayonnaise, Dijon mustard, horseradish, green onion, eggs, and dill to make a deliciously fun appetizer!

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 12 eggs 1x
  • Category: Appetizer, Gluten Free
  • Method: Mix
  • Cuisine: American

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 (7-ounce) can solid white albacore tuna, drained
  • 4 stems green onion, finely chopped
  • Salt and pepper to taste
  • Smoked paprika and fresh dill for garnishing

Instructions

  1. Bring a large pot of water to a boil. (There should be enough water to at least cover all eggs.) Gently add eggs into the water. Cover and let them cook for 6-7 minutes.
  2. Transfer the hard-boiled eggs into a large bowl filled with cold water and ice. Let the eggs chill for 5 minutes. Peel the eggs and cut in half vertically.
  3. Plop the egg yolks in a medium mixing bowl. Set the egg whites aside. Mash the egg yolks with the back of a spoon until smooth.
  4. Add mayonnaise, Dijon mustard, and horseradish. Mix until smooth again.
  5. Stir in tuna and green onion. Break the tuna into small pieces while mixing. Season with salt and pepper to taste.
  6. Once the mixture is well combined, transfer to an icing bag or a Ziploc bag (cut one corner of the bag), pipe the mixture into the egg white halves.
  7. Sprinkle the deviled eggs with smoked paprika and garnish with fresh dill. Enjoy!

Nutrition

Keywords: tuna deviled eggs

216 Shares
Yum
Pin214
Share2
Tweet