Tuna Deviled Eggs
Tuna Deviled Eggs
Ingredients
For the Deviled Eggs (Yolk Mixture)
- 6 large eggs
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon relish
- 1 teaspoon Dijon mustard, or yellow mustard
- 1/4 teaspoon celery salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/4 teaspoon dill, dried, to taste
- 1/8 teaspoon cayenne pepper, optional, for spiciness
- 1/4 teaspoon smoked paprika, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
For the Tuna Salad
- 5 ounces tuna, drained
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon red onion, finely chopped
- 1/2 celery stalk, chopped, optional
- 1 green onion, chopped, optional
- 1 tablespoon relish
- 1 teaspoon yellow mustard
- 1 teaspoon garlic paste
- 1/2 teaspoon lemon juice
- 1/4 teaspoon celery salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/4 teaspoon dill, dried, to taste
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully add the 6 large eggs to the boiling water. Cover the pot and cook for 10 to 12 minutes.
⏱️ 12 min
- 2
Immediately transfer the cooked eggs into an ice bath (a bowl of ice water) and let them cool for 5 to 10 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 10 min
- 3
While the eggs are cooling, prepare the tuna salad. In a medium bowl, add the drained tuna. Add 3 to 4 tablespoons of mayonnaise, adjusting the amount to achieve your desired creaminess. Stir in the finely chopped red onion, relish, yellow mustard, garlic paste, and lemon juice. Season with celery salt, black pepper, and dill. Mix all ingredients thoroughly until well combined. If desired, incorporate chopped celery stalk and green onion.
⏱️ 10 min
- 4
Once the eggs are cooled, carefully remove their shells. Cut each egg in half lengthwise. Gently scoop out the yolks and place them into a separate bowl. Mash the yolks with a fork until they are crumbly.
⏱️ 5 min
- 5
To the mashed yolks, add 3 to 4 tablespoons of mayonnaise (start with 3 and add more if needed for creaminess), 1 teaspoon of Dijon mustard (or yellow mustard), and 1 tablespoon of relish. Season with celery salt, black pepper, and dill. For a touch of spice, add a pinch of cayenne pepper. Mix all the yolk ingredients together until smooth and creamy. Adjust mayonnaise as needed to reach desired consistency.
⏱️ 5 min
- 6
Spoon approximately 1 tablespoon of the prepared yolk mixture back into each egg white half, filling the cavity. Then, top the yolk mixture with about 1 tablespoon of the prepared tuna salad.
⏱️ 5 min
- 7
Garnish the assembled tuna deviled eggs with a sprinkle of smoked paprika and chopped fresh parsley. Serve immediately and enjoy this unique appetizer!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Deviled Eggs
For the Deviled Eggs (Yolk Mixture)
- 6 large eggs
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon relish
- 1 teaspoon Dijon mustard, or yellow mustard
- 1/4 teaspoon celery salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/4 teaspoon dill, dried, to taste
- 1/8 teaspoon cayenne pepper, optional, for spiciness
- 1/4 teaspoon smoked paprika, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
For the Tuna Salad
- 5 ounces tuna, drained
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon red onion, finely chopped
- 1/2 celery stalk, chopped, optional
- 1 green onion, chopped, optional
- 1 tablespoon relish
- 1 teaspoon yellow mustard
- 1 teaspoon garlic paste
- 1/2 teaspoon lemon juice
- 1/4 teaspoon celery salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/4 teaspoon dill, dried, to taste
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully add the 6 large eggs to the boiling water. Cover the pot and cook for 10 to 12 minutes.
⏱️ 12 min - 2
Immediately transfer the cooked eggs into an ice bath (a bowl of ice water) and let them cool for 5 to 10 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 10 min - 3
While the eggs are cooling, prepare the tuna salad. In a medium bowl, add the drained tuna. Add 3 to 4 tablespoons of mayonnaise, adjusting the amount to achieve your desired creaminess. Stir in the finely chopped red onion, relish, yellow mustard, garlic paste, and lemon juice. Season with celery salt, black pepper, and dill. Mix all ingredients thoroughly until well combined. If desired, incorporate chopped celery stalk and green onion.
⏱️ 10 min - 4
Once the eggs are cooled, carefully remove their shells. Cut each egg in half lengthwise. Gently scoop out the yolks and place them into a separate bowl. Mash the yolks with a fork until they are crumbly.
⏱️ 5 min - 5
To the mashed yolks, add 3 to 4 tablespoons of mayonnaise (start with 3 and add more if needed for creaminess), 1 teaspoon of Dijon mustard (or yellow mustard), and 1 tablespoon of relish. Season with celery salt, black pepper, and dill. For a touch of spice, add a pinch of cayenne pepper. Mix all the yolk ingredients together until smooth and creamy. Adjust mayonnaise as needed to reach desired consistency.
⏱️ 5 min - 6
Spoon approximately 1 tablespoon of the prepared yolk mixture back into each egg white half, filling the cavity. Then, top the yolk mixture with about 1 tablespoon of the prepared tuna salad.
⏱️ 5 min - 7
Garnish the assembled tuna deviled eggs with a sprinkle of smoked paprika and chopped fresh parsley. Serve immediately and enjoy this unique appetizer!
⏱️ 3 min