Deviled Eggs with Tuna

Dee Tourville

By
@Dee_Tourville

These deviled eggs take a bit longer to make because instead of can tuna, you are using fresh tuna..........well worth the extra time...you'll see!


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Rating:

Serves:

6

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

6
6 hard-boiled eggs,peeled and cut horizontally, yolks separated and mashed in a bowl
1/4 lb
fresh tuna, finely chopped ( you could use 1 can of tuna)
1/2 stalk(s)
celery, finely chopped
1
scallion, white parts trimmed and finely chopped
2 Tbsp
olive oil
1/2 tsp
yellow curry powder
2 1/2 Tbsp
mayonnaise
fresh chopped parsley for garnish
6
black olives, pitted and finely chopped

Directions Step-By-Step

1
In a small saute pan over medium-high heat, cook tuna, celery, and scallion in oil until the scallion is softened, about 3 minutes. Remove from heat and stir in curry.
If using can tuna add it when adding curry.
2
In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper.
3
Season egg whites with salt and pepper; fill each center with a heaping spoonful of filling (or fill a pastry bag with filling and "pipe" into individual whites). Top with chopped olives and parsley. Chill before serving.

About this Recipe

Main Ingredient: Eggs
Regional Style: American