Unfortunately for this Rookie Chef, I can never leave a good thing alone. So this time I added tuna to our typical deviled egg recipe. They were tasty... but a little different. In a good way, but not in a "Oh my goodness I can't stop eating these!" kind of way.
Try it for yourself and decide :)
Ingredients:
- 1 6-oz can of tuna (I used Solid White Albacore in Water. It's the only way to go!)
- pinch of salt and ground black pepper
- Dijon mustard (do this to taste... every is different)
- 8 hard-boiled eggs, peeled
- 3 tablespoons mayo (I used fat-free... but again, add mayo to taste)
- Olives (optional)
Directions:
- Drain tuna very well. Using a fork, break up any large pieces. Add salt, pepper and mustard
- Cut each egg in half and use a spoon to remove the yolk. Mash the yolks well. Add tuna mixture and stir in mayo.
- Spoon mixture into egg whites. Garnish with olives, if desired.
P.S. I tend to go a little paprika crazy when all is said and done. Feel free to leave this step out, but I highly recommend it!
Source: Crumbly Cookie
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