Tuna Stuffed Deviled Eggs

Recipesfull introduces to you: Deviled Egg Recipes. (Tuna Stuffed Deviled Eggs). This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.

Brief

Prep 15 mins

Cook: 15 mins

Additional: 15 mins

Total: 45 mins

Servings: 12

Yield: 12 deviled eggs

Tuna Stuffed Deviled Eggs

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

⅛ teaspoon onion powder

2 ½ tablespoons mayonnaise

or as needed

salt and pepper to taste

1 pinch paprika

or as desired

Guacamole Deviled Eggs

Appetizer and Snack

Directions

Step 1

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.

Step 2

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.

Step 3

Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Nutritional Information

Tuna Stuffed Deviled Eggs

Servings Per Recipe:12

Calories: 70.8

% Daily Value *

Protein: 5.9g 12%

Carbohydrates: 0.8g

Dietary Fiber: 0.1g

Sugars: 0.6g

Fat: 4.9g 8%

Saturated Fat: 1.1g 6%

Cholesterol: 97.3mg 32%

Vitamin A Iu: 190.5IU 4%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.1mg

Folate: 12.5mcg 3%

Calcium: 15.1mg 2%

Iron: 0.7mg 4%

Magnesium: 6.3mg 2%

Potassium: 62.1mg 2%

Sodium: 68.5mg 3%

Calories From Fat: 44

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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