Tuna Deviled Eggs

I added canned tuna, mayonnaise, dijon mustard, green onions (fresh chives works great as well), and horseradish into the mashed egg yolks. It’s like making a tuna salad but you can use it in so many different delicious recipes. Here are a couple ideas for inspiration.

Tuna Deviled Eggs:

INGREDIENTS

• 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!

streetsmartkitchen.com

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