Tuna deviled eggs

I know this tuna deviled eggs recipe from my mother. The classic recipe of deviled eggs that we know and have eaten many times before, is stuffed with liver pate, but you have to trust me that this combination of eggs stuffed with tuna is super yummy.

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This tuna deviled eggs (eggs stuffed with tuna) it’s that kind of recipe that saves me when I have to prepare something tasty, it’s that kind of recipe that I make most of the times when some friends come to visit me, without letting me know, so I have to make something simple and quick to feed them. Well, this recipe is not only very quick and easy to prepare, but it’s also very tasty.

I know that some of you may say that this stuffed eggs are not so healthy because they have mayonnaise. What should you do? You can avoid it, you can eat them without mayonnaise, just like that. I do recognize that I didn’t used a lot of mayonnaise in this preparation, but once, twice a year, I think we all deserve this culinary delight.

All of you who know how to make mayonnaise, please hands up! Bravo! I always prefer homemade mayo instead of that one that we can buy from the supermarket. HERE you can find my recipe for mayonnaise!

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These tuna deviled eggs (eggs stuffed with tuna) can be eaten any time of the year, but I admit that for my family it’s a must on New Year’s Eve dinner.

Let’s see how easy is to make them!
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INGREDIENTS
8 fresh eggs
2 cans of tuna (200 gr.)
½ juice of a lemon
mayonnaise
salt and black pepper (to taste)

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PREPARATION
Boil the eggs for 10 minutes. Let them cool a bit, peel the eggs, cut them in half, put the yolks in a separate bowl and the egg whites on a plate.

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Drain the liquid from the those 2 cans with tuna. then put the tuna in the same bowl with the egg yolks. Mix egg yolks with tuna, 2-3 tablespoons of mayonnaise, half lemon juice, season with salt and black pepper, then mix with a spoon the composition until it becomes a paste. Fill egg whites with this paste and put them over the mayonnaise on a platter.

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Use your imagination to decorate them. I used red onion, green onion, red bell pepper and black olives.

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light version, without mayo

Note:
If you want to get a finer filling, you can add extra 1-2 tablespoons of mayonnaise in the tuna-egg yolks composition.

Bon appetite!

Nicoleta 🙂

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