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This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.
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 (Optional)
- 1/8 teaspoon onion powder
- 2 ½ tablespoons mayonnaise, or as needed
- salt and pepper to taste
- 1 pinch paprika, or as desired
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.
Cook’s Notes:
Slice a small sliver off bottom of egg whites to allow them to sit flat if you like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 71 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 6% |
| Cholesterol97mg | 32% |
| Sodium69mg | 3% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 0% |
| Total Sugars1g | |
| Protein6g | |
| Vitamin C0mg | 1% |
| Calcium15mg | 1% |
| Iron1mg | 4% |
| Potassium62mg | 1% |
*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.
(-) Information is not currently available for this nutrient.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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