Tuna Deviled Eggs make a delightful appetizer which will be ready in less than 30 minutes. Also, this version is healthier as we are using yogurt instead of mayonnaise.
Tuna Deviled Eggs
Hello, my friends. We are finally around THIS time of year. Nope, I am not talking about spring which clearly got lost somewhere. Easter!
I am wondering how many eggs are consumed around Easter each year? I guess a lot, and I am going to contribute by bringing these Tuna Deviled Eggs. I swear – you are going to love this easy and delicious idea!
Honestly, I rarely make anything special for Easter. I have wanted to try strata for a long time, but the addition of bread stops us from making it. While I am still considering making strata (bread-less?), deviled eggs always are a good idea for this time of year. Correction: for any time of year.
Also, I have just discovered a shameless fact. I have always thought I had a couple of deviled eggs ideas on this blog, and I just found out I had zero. I only have this recipe for Beet and Red Cabbage Pickled Eggs, but technically this is not deviled eggs. ZERO recipes. Can you imagine this? All this time I had been making deviled eggs, but I never managed to take some pictures? Shame on you, Ben!
My friends, there’s my official statement: I am going to be fixing this problem this year. Please tell you won’t hate me if I share dozens of deviled eggs for the next few months.
You’ll need a couple of simple ingredients to make these Tuna Deviled Eggs: canned tuna, sweet mustard, plain yogurt (take greek for even more benefits), smoked paprika, black pepper, and scallions. Did I count eggs? :)
There’s the truth. This tuna filling is so scrumptious that you even don’t need eggs! (Don’t discard them though.) You can use it as a dip or spread some over a toast or cracker. The last thing I’d like to mention is that I normally prefer a thick and chunky filling. If you like a smooth and thin filling, you can add more (1-2 tablespoons) yogurt.
Are you going to make
many some deviled eggs this week?
- 4-5 eggs, hard-boiled, cooled, and peeled
- 1 can (125 gr) tuna in water, preferably flaked
- 1 tbsp. sweet mustard
- 1-2 tbsp plain yogurt (I used Balkan)
- 1/2 tsp. smoked paprika
- black pepper, to taste
- green scallions, to garnish
- Cut the eggs lengthwise and accurately remove the yolks.
- Place the yolks in a bowl and combine with the tuna, mustard, yogurt, paprika, and pepper. Mix well with a fork/spatula. This will result in a thick and chunky kind of filling. For more smooth results, add 1-2 tbsp. of yogurt more. Also, you can whip the mixture up 10-15 seconds in the food processor for an irresistibly silky and smooth filling.
- Using a piping bag or just a spoon fill the egg halves.
- Sprinkle with the scallions and more paprika.
- Serve immediately or cool about 15-30 minutes in the fridge before serving.