Deviled Tuna 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 DEVILED EGGS

Steps:

• Hard boil the eggs.
• Peel the eggs and cut them in half lengthwise.
• Scoop out the yolks and place them in a medium bowl. Use a whisk to mix up the yolks, mayonnaise and yogurt until smooth. (You can also use a potato masher or a fork.)
• Add the mustard, sriracha or hot sauce, garlic powder and paprika. Whisk again until smooth.
• Flake the tuna with a fork. Instead of the canned tuna, you can use crab meat, cooked shrimp, or even ham. You can also substitute any spices or herbs that you like. Add the celery, pickle, tuna, herbs and salt and pepper. (I didn't add any salt to mine, but you'll have to see if it needs it.) Mix to combine. Taste the filling and use your judgment to add more or less of any of the ingredients.
• Place the yolk filling into a ziptop bag and snip off the corner. Pipe out the filling into the center of the whites. Of course, you can just use a spoon to put the filling inside the whites.
• Garnish with more of the flaked tuna and the green onions.
• You can make the deviled eggs ahead of time, up to 2 days in advance. For best results, store the whites separately, covered tightly and refrigerated. Store the yolk filling in the tiptop bag refrigerated also. Pipe the filling into the whites up to a few hours in advance.

SPANISH-STYLE DEVILED EGGS (HUEVOS RELLENOS DE ATúN) RECIPE

Steps:

• First, boil the eggs in water until hard-boiled . After the eggs are hard-boiled, cool in cold water.
• Peel carefully, and cut the eggs in half lengthwise. Carefully remove the yolks.
• Place the cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites for later.
• Drain the oil from the canned tuna and put the fish into another mixing bowl. Separate the tuna with a fork and add the tomato sauce. Stir to combine with the tuna.
• Add half of the egg yolks to the bowl and mix to a paste. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Spoon this tuna mixture into the halved egg whites.
• Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks to decorate your deviled eggs by sprinkling over the egg halves. Then sprinkle sweet Spanish paprika over the egg halves for decoration.
• Optionally, you can garnish your tuna deviled eggs with chives and cherry tomatoes. Simply slice the cherry tomatoes into quarters, and place a piece on top of each deviled egg. Sprinkle chives on top of the serving dish.
• Chill the deviled eggs and keep them refrigerated until you are ready to serve them.

DEVILED TUNA EGGS

Steps:

• Boil 6 eggs. Place eggs in cold water.
• While eggs cool, mix tuna, diced onion, salt, pepper and mayonaisse together.
• Once the eggs are cool, peel and slice in half lengthwise. Gently remove and discard yolks.
• Spoon tuna mixture into the cavity of each egg until the mixture is gone, allowing the exess tuna to pile on top of the egg halves.
• Serve chilled.