Tuna 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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olgasflavorfactory.com.
Cooking tools:
- Pressure cooker
- Stove
- Pot
- Mixing bowl
- Whisk
- Potato masher
- Fork
- Zip-top bag
- Chef's knife
- Cutting board
- Measuring spoon
- Refrigerator
- Spoon
Ingredients
- 8 hard boiled eggs
- 3-4 Tablespoons mayonnaise
- 1-2 Tablespoons Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon hot sauce or Sriracha
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 celery stalk (minced)
- 1 small baby dill pickle (minced)
- 1/2 can tuna (3.5 oz total)
- 1 Tablespoon fresh green onion and parsley (minced)
- salt (ground black pepper, to taste)
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