Classic Tuna Salad Deviled Eggs
Take the sandwich favorite from your childhood and mix it with your deviled eggs to make a complete meal out of two eggs! These Tuna Salad Deviled Eggs will do just that!
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Servings: 12
Equipment
Ingredients
- 12 eggs hard-boiled, peeled, halved, yolks reserved
- 2 cans tuna 5 oz, drained
- 3/4 cup mayonnaise
- 3 dashes hot sauce I prefer Tabasco
- 3 teaspoons onion chopped fine
- 3 tablespoons celery diced small
- 3 tablespoons dill pickles diced small
- 3 tablespoons mustard I prefer Dijon but plain yellow is fine too
- salt and pepper to taste
Instructions
- In a medium-sized bowl, combine the egg yolks, drained tuna, mustard and mayo.
- Stir to combine.
- Add the onion, celery, and pickles (save some for garnishing).
- Stir to combine.
- Taste and season with hot sauce, salt, & pepper to taste.
- With a small spoon, scoop 1 scant tablespoon into each egg half.
- Garnish with leftover onion and celery if desired.
- Keep chilled until ready to serve.
- Enjoy!
Notes
- If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 198mg | Sodium: 258mg
