Tuna Stuffed Deviled Eggs Recipes
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 STUFFED DEVILED EGGS!
Here is a different twist on your deviled eggs. Try these at your next party! They will be a hit! 8)
Provided by OceanIvy
Categories Tuna
Time 45m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Slice the hard boiled eggs in half.
- Remove the yolks and mash yolk with mayonnaise.
- Add other ingredients in; mix together well.
- Stuff the egg white "boats" with the mixture.
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
TUNA-STUFFED EGGS
Provided by Michele Scicolone
Categories Egg Appetizer Parmesan Tuna Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 8 servings
Number Of Ingredients 7
Steps:
- 1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
- 2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.
- 3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.
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