Ingredients for Tuna Stuffed Deviled Eggs
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How to Make Tuna Stuffed Deviled Eggs
- In a food processor, beat 1/4 cup (1/2 stick) softened butter and 1 clove minced garlic until light and creamy.
- Carefully cut 6 hard-boiled eggs in half lengthwise.
- Gently remove the yolks and set the egg whites aside.
- Add the egg yolks to the food processor with the butter-garlic mixture and blend until smooth.
- Stir in 1/2 cup drained tuna (packed in water or oil), 2 tablespoons chopped fresh chives, and 1/4 teaspoon ground red pepper.
- Season generously with herb salt to taste.
- Blend until the mixture is completely smooth and creamy.
- Transfer the tuna salad mixture to a piping bag fitted with a star tip (or use a spoon for a rustic look).
- Pipe or spoon the tuna salad into the egg white halves.
- Garnish as desired (paprika, extra chives, a sprinkle of everything bagel seasoning).
- Cover the deviled eggs with plastic wrap and refrigerate for at least 30 minutes before serving (can be refrigerated for up to 3 days).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
32g
Carbs
0g
