Ingredients:
- 6 large eggs
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Paprika, for garnish (optional)
Instructions:
- Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for about 10-12 minutes.
- Prepare an ice bath: While the eggs are boiling, prepare a bowl with cold water and ice. Once the eggs are cooked, immediately transfer them to the ice bath to stop the cooking process.
- Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then carefully peel off the shell under cold running water. Pat the eggs dry with a paper towel.
- Cut and scoop: Cut each egg in half lengthwise. Remove the yolks carefully and place them in a separate bowl. Set the egg whites aside.
- Prepare the filling: Mash the egg yolks with a fork until they are crumbled. Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, chopped red onion, chopped celery, and chopped parsley to the egg yolks. Mix everything together until well combined. Season with salt and pepper to taste.
- Fill the egg whites: Using a spoon or a piping bag, fill each egg white half with the tuna and egg yolk mixture. Make sure to distribute the filling evenly among all the egg whites.
- Garnish: If desired, sprinkle a pinch of paprika over each stuffed deviled egg for added flavor and presentation.
- Serve: Arrange the Tuna Stuffed Deviled Eggs on a serving platter and serve immediately, or refrigerate them until ready to serve. Enjoy these tasty treats as a party appetizer, snack, or side dish.
Note: You can customize this recipe by adding other ingredients like chopped olives, capers, or different herbs and spices, based on your preference.