Tuna stuffed deviled eggs

This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.


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)
⅛ teaspoon onion powder
2 ½ tablespoons mayonnaise, or as needed
salt and pepper to taste
1 pinch paprika, or as desired

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.

Optional add-ins or substitutions include dill pickle relish, chopped onion, dill, curry, Dijon mustard, garlic, chopped tomato, chopped pimento.

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