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.
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
TUNA DEVILED EGGS
Deviled eggs are a perfect appetizer, snack or lunch option. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle. They are made with pantry staples, so you can mix them up anytime.
Provided by Olga's Flavor Factory
Categories Appetizer
Time 40m
Number Of Ingredients 12
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.
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
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
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
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
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 ALFREDO
A jar of Alfredo sauce makes this easy dinner come together fast. Give it a burst of color and flavor with chopped fresh parsley and freshly ground black pepper.
Provided by EatAndRun
Categories Seafood Pasta
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 45.5 g, Cholesterol 28.6 mg, Fat 21.9 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 8.3 g, Sodium 732.7 mg
TUNA STUFFED DEVILED EGGS
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
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
TONNATO EGGS
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling fancy) for extra salty pop, they'll be the hit of any cocktail party spread.
Provided by Anna Stockwell
Categories Appetizer Egg Tuna Anchovy Mayonnaise Lemon Capers Olive Oil Salmon Hors D'Oeuvre Cocktail Party New Year's Eve Christmas Eve Christmas
Yield 24 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
- Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
- Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
- Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3-4 minutes. Transfer to a paper-towel-lined plate and let cool.
- Top eggs with crispy capers and salmon roe (if using).
- Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.
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