WIC Works Resource System
U.S. Department of Agriculture
Tuna Deviled Eggs
Give your deviled eggs more vitamin B12 bang for the buck by adding some canned fish. Fish and eggs are great sources of this vitamin not to mention protein, choline, and iron, so these are nutritious and serve as a great make-ahead snack that’s easy to grab when you need something quick, like while breastfeeding or keeping track of the kids.
Salmon also works well in this recipe, and you can add your own flair by mixing in additional ingredients, like diced celery and onions for extra crunch, spices like paprika, Sriracha, or curry powder, or herbs like dill, basil, oregano, or cilantro.
Preparation time
Cooking time
Total time
Ingredients
Instructions
- Wash your hands thoroughly.
- Peel all 6 eggs and make sure all the shell has been removed. Slice each one in half, giving you 12 halves.
- Scoop the yolk out of each egg into a medium mixing bowl. Add the yogurt, mustard, tuna, salt and pepper.
- Mix all together with a fork, mashing the yolks to make the mixture smooth. When the mixture is well combined, use a spoon to add it back into the egg white halves. Add about 1.5 Tbsp of mixture to each egg.
- Enjoy immediately, or cover and refrigerate to enjoy for the next meal.
Notes
To hard-boil eggs, place the eggs in a medium saucepan with cold water. Turn the heat to medium high and bring to a boil. Once boiling, turn off the heat and cover the pan. Let the eggs sit for 11 minutes. Strain the eggs from the hot water and run them under cold water or put immediately into ice to stop the cooking. Refrigerate the eggs, or use immediately.
Equipment you’ll need:
- Knife
- Cutting board
- Medium mixing bowl
- Measuring cups and spoons
- Can opener
- Fork
- Spoon