Tuna-Stuffed Deviled Eggs
Ingredients:
- 6 eggs
- 1 (4.5 ounce) can of tuna, drained and flaked
- 2 teaspoons sweet pickle relish, drained
- 1 teaspoon mustard
- ¼ teaspoon white sugar (optional)
- ⅛ teaspoon onion powder
- 2 ½ tablespoons mayonnaise (adjust as needed)
- Salt and pepper to taste
- A pinch of paprika (to garnish)
Instructions:
- Prepare the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water and peel them.
- Make the Filling: Slice the eggs in half lengthwise and place the yolks in a small bowl. Mash the yolks with a fork and mix in the tuna, pickle relish, mustard, sugar, and onion powder. Gradually stir in the mayonnaise until the mixture is creamy yet firm. Season with salt and pepper to taste.
- Assemble: Arrange the egg whites cut-side-up on a serving platter. Fill each egg white half with the tuna mixture. Sprinkle with paprika for a finishing touch.
- Serve and Enjoy: These tuna-stuffed deviled eggs are perfect for any occasion. Enjoy!
