Tuna Devilled Eggs
Looking for a gourmet upgrade to a classic? These Tuna Devilled Eggs are incredibly creamy, protein-packed, and naturally gluten-free. A simple, delicious twist on a staple dish that is perfect for healthy snacking or an impressive party platter.
preparation: 15 minutes
making: 5 minutes
total: 20 minutes
servings: 12 half eggs
nutrition: 69 calories per serving
cuisine: American
Ingredients
- 6 eggs
- 1 tin of Tuna in brine
- 2-3 tbsp mayonnaise
- a pinch of salt
- a pinch of black pepper
- A few sprigs of fresh dill
Method
Place the eggs in a pan of cold water.
Bring to the boil, then reduce the heat and simmer for 8 minutes.
The eggs will not be completely hard-boiled so that the yolks are not dry.
Immediately transfer the eggs to a bowl of cold water. This stops the cooking process and keeps the texture perfect.
Once cooled, peel the eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl.
Cooking the yolks this way will make the filling creamy, and it will combine better with the tuna, giving it a better consistency.
Add the drained tuna, mayonnaise, salt, and pepper to the yolks.
Mash everything together with a fork until smooth.
Spoon or pipe the mixture back into the egg white halves.
I left a few tuna flakes to decorate the eggs.
Chop some dill and garnish with it as well.
