Description
This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 12