Description

Elevate your appetizer game with these Tuna Deviled Eggs! Creamy, tangy, and packed with protein, they’re the perfect party snack or wholesome treat for any occasion.

Ingredients

Scale

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

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Instructions

Prepare the Eggs:
- Slice the hard-boiled eggs lengthwise and carefully scoop out the yolks into a mixing bowl. Arrange the egg whites on a serving platter.
Make the Filling:
- Mash the egg yolks with a fork until crumbly. Add mayonnaise, Greek yogurt, Dijon mustard, hot sauce, garlic powder, and paprika. Mix until smooth and creamy.
Add the Tuna and Vegetables:
- Fold in the minced celery, dill pickle, flaked tuna, green onion, and parsley. Mix until well combined. Season with salt and pepper to taste.
Fill the Egg Whites:
- Spoon or pipe the tuna yolk mixture evenly into the hollowed-out egg whites.
Garnish and Chill:
- Garnish with extra tuna, parsley, or a sprinkle of paprika if desired. Refrigerate until ready to serve.

Notes

Tuna Options: Swap canned tuna for canned salmon or crab for a unique twist.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Serving Tip: Serve cold for the best flavor. Perfect as a party appetizer or protein-packed snack!