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Tuna Deviled Eggs

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Deviled eggs are a timeless appetizer favorite, but these Zesty Tuna Deviled Eggs take them to a whole new level of flavor!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 16 Eggs
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 hard boiled eggs
  • 3-4 tbsp mayonnaise
  • 1-2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp hot sauce
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 stalk celery minced
  • 1 small dill pickle minced
  • 1 3.5 oz can tuna, drained and flaked
  • 1 tbsp minced green onion
  • 1 tbsp minced fresh parsley
  • Salt and pepper to taste

Method
 

  1. Cut hard boiled eggs lengthwise and scoop out yolks into a mixing bowl. Set whites aside.
  2. Mash yolks with a fork. Add mayo, yogurt, mustard, hot sauce, garlic and paprika. Mix until smooth.
  3. Fold in celery, dill pickle, tuna, green onion and parsley until well combined. Season with salt and pepper.
  4. Pipe or spoon the tuna yolk mixture evenly into the egg white halves.
  5. Garnish tops with extra tuna, parsley or paprika if desired.
  6. Refrigerate until ready to serve.

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