Ingredients (Serves 12):
6 eggs
Add the salt once it reaches a boiling point.
2 teaspoons sweet pickle relish, drained
1 teaspoon mustard
1/4 teaspoon white sugar (optional)
1/8 teaspoon onion powder
2 1/2 tablespoons mayonnaise, or as needed
Salt and pepper to taste
1 pinch paprika, or as desired
Instructions:
Put the eggs into a pot and pour water over them. Bring the water to a boil, then remove the saucepan from heat and let the eggs stand in the hot water for 15 minutes.
After taking the eggs out of the boiling water, pour cold water over them to chill them down. Peel the eggs.
Cut the eggs in half lengthwise and place the yolks in a small bowl. Mash the egg yolks with a fork, then stir in the drained and flaked tuna, sweet pickle relish, mustard, sugar (if using), and onion powder.
Stir mayonnaise into the tuna mixture until it reaches a creamy consistency but remains firm. Season the mixture with salt and pepper, to taste.
Place the egg whites, sliced side up, in a serving platter arrangement.. Spoon the tuna mixture into the hollows of the egg white halves.
Sprinkle the stuffed eggs with paprika.
Notes:
If desired, you can slice a small sliver off the bottom of the egg whites to allow them to sit flat.
Optional add-ins or substitutions for the tuna mixture include dill pickle relish, chopped onion, dill, curry, Dijon mustard, garlic, chopped tomato, or chopped pimento.
Enjoy your Tuna Stuffed Deviled Eggs!