Tuna Salad Deviled Eggs. Deviled eggs are often served as a pre-lunch appetizer in homes around Spain. This version combines tuna and tomato sauce with creamy egg yolks. This recipe is quick to make and a bright addition to any lunchtime meal.

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. These Tuna Salad Deviled Eggs combines the CLASSIC tuna salad you grew up loving and the everyone's FAVORITE party food, deviled eggs! You can cook Tuna Salad Deviled Eggs using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tuna Salad Deviled Eggs

It's 6 of Eggs. I used.
You need 1 can of drained tuna fish.
It's 2 tablespoons of mayo.
Prepare 1 teaspoon of mustard.
Prepare of Diced celery to your liking.
It's of Diced onion to your liking.
It's 2 tablespoons of sweet or dill relish.
You need to taste of Salt and pepper.

Better than your momma used to make and more fun to eat. I grew up eating tuna fish salad on white toast, but like, who didn't? These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer! I combined two favorites, classic deviled eggs and tuna salad.

Tuna Salad Deviled Eggs step by step

Hard boil eggs. Cool and peel..
While eggs are cooling, mix drained tuna, onion, relish, celery, salt, pepper.
Mix in mayo and mustard. Can use more or less.
Cut eggs in half and mix the yolks into the tuna salad..
Stuff egg whites with tuna salad like you would for deviled eggs..
I have doubled this recipe for larger quantities. I hope you enjoy 😊.

I combined two favorites, classic deviled eggs and tuna salad and made these bite sized snacks, lunch or appetizers you can easily make ahead. At Home with Antonio Carluccio - Tuna and bean salad. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle. Sprucing up hard boiled eggs doesn't take much time or effort, and it's really hard to mess it up because eggs are so good to begin with. I've made many different variations throughout the years for.