This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.
Ingredients
- eggs: 6 piece
- tuna: 1 can (4.5 ounce can, drained and flaked)
- sweet pickle relish: 2 tsp (drained)
- mustard: 1 tsp
- white sugar: 0.25 tsp (optional)
- onion powder: 0.125 tsp
- ½ tablespoons mayonnaise: 2 piece (or as needed)
- salt and pepper: (to taste)
- pinch paprika: 1 piece (or as desired)
Metric Conversion
Stages of cooking
-
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.
