Tuna Stuffed Deviled Eggs


Deviled eggs are a perfect appetizer, snack or lunch option. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle.


6 eggs

1 (4.5 ounce) can tuna, drained and flaked

2 teaspoons sweet pickle relish, drained

1 teaspoon mustard

¼ teaspoon white sugar (Optional)

⅛ teaspoon onion powder

2 ½ tablespoons mayonnaise, or as needed

salt and pepper to taste

1 pinch paprika, or as desired




Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.


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