Deviled Eggs With Tuna Recipe 55

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TUNA STUFFED DEVILED EGGS



Tuna Stuffed Deviled Eggs image

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

Provided by Figueroa4

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 9

6 eggs
1 (4.5 ounce) can tuna, drained and flaked
2 teaspoons sweet pickle relish, drained
1 teaspoon mustard
¼ teaspoon white sugar
⅛ teaspoon onion powder
2 ½ tablespoons mayonnaise, or as needed
salt and pepper to taste
1 pinch paprika, or as desired

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.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 0.8 g, Cholesterol 97.3 mg, Fat 4.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 68.5 mg, Sugar 0.6 g

TUNA SALAD DEVILED EGGS



Tuna Salad Deviled Eggs image

These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer!

Provided by Gina

Categories     Appetizer     Lunch     Snack

Time 20m

Number Of Ingredients 7

8 large hard boiled eggs
2 6 oz cans albacore tuna, packed in water, drained
1 tbsp red onion (minced)
1/3 cup light mayo (use compliant mayo for whole30)
1 teaspoon red wine vinegar
chopped fresh chives
salt and pepper (to taste)

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.

Nutrition Facts : ServingSize 4 egg halves, Calories 264 kcal, Carbohydrate 3 g, Protein 26.5 g, Fat 16 g, SaturatedFat 3.5 g, Cholesterol 397 mg, Sodium 472 mg, Sugar 1 g

DEVILED EGGS WITH TUNA RECIPE - (5/5)



Deviled Eggs with Tuna Recipe - (5/5) image

Provided by IsabelTunaUSA

Number Of Ingredients 10

2 Cans Isabel Light Tuna in Olive Oil
8 Boiled Eggs
1/4 Cup Roasted Red Peppers
12 Pickled Onions
Spring Salad Mixture
3 Tablespoons Mayonnaise
Tabasco (optional)
Olive Oil
Balsamic Vinegar
Salt & Pepper

Steps:

  • Put the eggs in cold water and cook for 10 minutes until the water starts to boil. While the eggs are boiling, clean and dry the lettuce. Prepare a vinaigrette with 8 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper. Quickly cool and peel the eggs. Cut the eggs in half lengthwise and remove the yolks. Mix the yolks in a blender with tuna, peppers (reserve some for garnish strips), onions, mayonnaise and a dash of Tabasco. Fill the egg whites with the resulting mixture and top with a sliver of red pepper. In a large dish, toss the salad with the vinaigrette and top with the deviled eggs to serve.

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



Spanish-Style Deviled Eggs (Huevos Rellenos de Atún) Recipe image

Try this easy-to-make Spanish-style deviled eggs with tuna recipe that uses five basic ingredients and makes a wonderful appetizer.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Lunch

Time 30m

Yield 12

Number Of Ingredients 7

12 large eggs (hard-boiled)
2 (6-ounce) cans tuna (packed in oil)
1/2 cup tomato sauce (homemade)
Salt and black pepper (to taste)
1/2 cup mayonnaise (homemade or purchased)
Garnish: sweet Spanish paprika
Garnish: fresh chives and cherry tomatoes

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.

Nutrition Facts : Calories 193 kcal, Carbohydrate 1 g, Cholesterol 195 mg, Fiber 0 g, Protein 15 g, SaturatedFat 3 g, Sodium 344 mg, Sugar 1 g, Fat 14 g, ServingSize 24 Pieces (12 Servings), UnsaturatedFat 0 g

DEVILED TUNA EGGS



Deviled Tuna Eggs image

This sounds unusual, but I always loved putting boiled eggs in my tuna, so I just turned it inside out. Since there are no egg yolks, it is better for the cholesteral. It is also super high in protein. Did I also say, it is delicious.

Provided by David04

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

6 eggs, boiled yolks removed
1 (5 ounce) can tuna
1/4 onion, small finely diced
3 tablespoons light mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 198.8, Fat 12.6, SaturatedFat 3.4, Cholesterol 296.4, Sodium 355.6, Carbohydrate 2.2, Fiber 0.1, Sugar 1, Protein 17.8

TUNA STUFFED DEVILED EGGS



Tuna Stuffed Deviled Eggs image

This is a great twist on ordinary deviled eggs if you like tuna. A low-carb alternative to the usual tuna sandwich too! Originally from the "New Naturals" section of a September 1981 issue of Bon Appetit. Substitute mayonnaise or light mayonnaise for the butter if you wish. Cooked crabmeat, imitation crabmeat,chicken, cooked or smoked salmon may be substituted for the tuna.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter (1/2 stick)
1/4 teaspoon finely chopped garlic
6 hard-cooked eggs
2/3 cup drained flaked tuna in water
2 1/2 tablespoons chopped fresh chives
1 pinch ground red pepper
herbs (optional) or vegetable salt (optional)
sliced pimento stuffed olives (garnish) or paprika (garnish)

Steps:

  • Beat butter and garlic in processor until light and creamy.
  • Cut eggs in half; set whites aside.
  • Add yolks to butter and blend well. Add tuna, chives and ground red pepper. Season with herb salt to taste,.
  • Blend until smooth.
  • Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.
  • Garnish as desired.
  • Eggs can be covered with plastic wrap and refrigerated 3 days.

Nutrition Facts : Calories 146.1, Fat 13, SaturatedFat 6.5, Cholesterol 232.3, Sodium 63.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.6, Protein 6.4

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