Deviled Eggs with Tuna
Prep Time: 30 mins | 3-4 Servings
Deviled eggs are always a hit. But if you want to make deviled eggs better, make them with tuna. It adds that glorious tuna texture and essentially turns the deviled eggs into a protein powerhouse.
- 1 can (5 oz) Bumble Bee® Solid White Albacore Tuna, drained
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons prepared horseradish
- 1/2 tablespoon dried tarragon
- Salt and pepper
- 2 tablespoons fresh parsley, finely chopped
First, hard boil the eggs by placing in a pot and covering with water. Bring the water to a boil, then simmer for ten minutes.
Carefully drain the water, lightly crack the shells, and cover eggs with ice cold water. Peel the eggs, cut in half and remove yolks. Set the egg whites to the side.
In a small bowl, mash the egg yolks with mayonnaise, mustard, horseradish, and tarragon. Drain the tuna and add it to the bowl, thoroughly combine the ingredients. Season the mixture to taste with salt and pepper.
Using small scoops of the mixture, fill the egg whites. Top with parsley to finish.