Tuna stuffed deviled eggs

• 6 eggs
• 1 (4.5 ounce) can tuna, drained and flaked
• 2 teaspoons sweet pickle relish, drained
• 1 teaspoon mustard
• ¼ teaspoon white sugar (Optional)
• ⅛ teaspoon onion powder
• 2 ½ tablespoons mayonnaise, or as needed
• salt and pepper to taste
• 1 pinch paprika, or as desired
• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut eggs in half lengthwise; place yolks in a small bowl. 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.
• Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.
• Enjoy ❤️

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