Description
This tuna deviled eggs recipe combines tuna with mayonnaise, Dijon mustard, horseradish, green onion, eggs, and dill to make a deliciously fun appetizer!
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
- 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.
- 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.
- 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.
- Add mayonnaise, Dijon mustard, and horseradish. Mix until smooth again.
- Stir in tuna and green onion. Break the tuna into small pieces while mixing. Season with salt and pepper to taste.
- 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.
- Sprinkle the deviled eggs with smoked paprika and garnish with fresh dill. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 160
- Sugar: 0.4g
- Sodium: 226mg
- Fat: 12.8g
- Saturated Fat: 2.9g
- Carbohydrates: 0.7g
- Protein: 9.8g
- Cholesterol: 196.6mg
