Dive into the world of an Irresistible Sister-in-Law’s Dish – a creation that leaves taste buds dancing with delight. This addictive delight, discovered courtesy of my sister-in-law’s culinary prowess, is a masterpiece of flavor that beckons you to indulge.
Ingredients ( Servings 12 )
- 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
How To Make Tuna stuffed deviled eggs
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.