INGREDIENTS ( Servings 12 )
- 6 eggs
- 1 can tuna, drained and flaked
- 2 teaspoons sweet marinade, drained
- 1 teaspoon mustard
- ¼ teaspoon white sugar (optional)
- ⅛ teaspoon onion powder
- 2 ½ tablespoons mayonnaise or to taste
- Salt and pepper to taste
- 1 pinch Paprika or your choice
Place eggs in a saucepan; Pour water. Bring to a boil, remove from heat and let the eggs stand in the hot water for 15 minutes. Remove the eggs from the hot water, cool them under cold running water and peel them.
Halve the eggs lengthwise; Place the egg yolks in a small bowl. Mash the egg yolks with a fork; Mix with tuna, spices, 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.
If necessary, cut a small piece off the bottom of the egg white to make it lie flatter.
Optional additions or substitutes include pickle relish, chopped onion, dill, curry powder, Dijon mustard, garlic, chopped tomatoes and chopped red pepper.
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