Tuneful Deviled Eggs with a Twist

This recipe features a creamy and savory Tuna Salad made with hard-boiled eggs, canned tuna, mayonnaise, Dijon mustard, and fresh lemon juice. The addition of fresh parsley enhances the flavor, while smoked paprika provides a finishing touch. Perfect for a quick lunch or as a protein-packed snack.

Ingredients:

• 6 large eggs
• 1 can (5 oz) tuna, drained
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Smoked paprika for garnish

Instructions:

1. Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let them sit for 12 minutes.
2. Once cooled, peel the eggs under running water to make peeling easier. Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl.
3. Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and pepper to the bowl with the yolks. Mix until smooth and well combined.
4. Using a spoon or a piping bag, carefully fill the egg whites with the tuna mixture.
5. Sprinkle a pinch of smoked paprika on top for garnish before serving.
6. Chill in the refrigerator for at least 15 minutes before serving for enhanced flavors.

Summary:

• Calories: 1023kcal
• Fat: 75g
• Protein: 85g
• Carbs: 4g
• Potassium: 1340mg
• Magnesium: 70mg