Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 12 hard-boiled large eggs
- 2 6-oz can tuna packed in oil
- 1/2 cup tomato sauce
- salt and pepper to taste
- Spanish sweet paprika for garnish
This deviled egg with tuna recipe makes 9-12 appetizer servings.
Boil the eggs in water. After the eggs are hard-boiled, cool in cold water. Peel and cut the eggs in half lengthwise and carefully remove the yolks. Place cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites.
Drain oil from tuna and put in another mixing bowl. Separate the tuna with a fork, making small pieces and place the tomato sauce with the tuna and stir. Add half of the egg yolks. Mix thoroughly. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Carefully spoon tuna mixture into the egg halves.
Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks as decoration by sprinkling over the egg halves. If desired for decoration, lightly sprinkle Spanish sweet paprika over the egg halves.
Chill the eggs and keep them refrigerated until you are ready to serve them.
If you like these deviled eggs, try a variation with shrimp Deviled Eggs with Shrimp recipe.