Tuna Stuffed Deviled Eggs Recipes

TUNA SALAD DEVILED EGGS

Steps:

• In a medium bowl combine the egg yolks with mayo and mash.
• Add tuna, red onion and red wine vinegar.
• Scoop heaping spoonfuls of the tuna salad into the 16 halved eggs. Garnish with chives.

TUNA STUFFED DEVILED EGGS

Steps:

• 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.

TUNA STUFFED DEVILED EGGS!

Steps:

• Slice the hard boiled eggs in half.
• Remove the yolks and mash yolk with mayonnaise.
• Add other ingredients in; mix together well.
• Stuff the egg white "boats" with the mixture.

TUNA STUFFED DEVILED EGGS

Steps:

• Beat butter and garlic in processor until light and creamy.
• Cut eggs in half; set whites aside.
• Add yolks to butter and blend well. Add tuna, chives and ground red pepper. Season with herb salt to taste,.
• Blend until smooth.
• Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.
• Garnish as desired.
• Eggs can be covered with plastic wrap and refrigerated 3 days.

TUNA-STUFFED EGGS

Steps:

• 1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
• 2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.
• 3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.