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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
- 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!
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