Ingredients:
- 6 hard-boiled eggs, peeled and cut in half lengthwise
- 1 can (5 ounces) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Paprika for garnish (optional)
- Additional parsley for garnish (optional)
Instructions:
- Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Mash the egg yolks with a fork. Add the drained tuna, mayonnaise, Dijon mustard, chopped red onion, and chopped parsley. Mix well until all the ingredients are combined and the filling is smooth.
- Season the tuna and egg yolk mixture with salt and pepper to taste. Adjust the seasonings according to your preference.
- Spoon the tuna and egg yolk mixture into the egg white halves, dividing it evenly among them.
- If desired, sprinkle a little paprika over the top of each stuffed egg for a pop of color and flavor.
- Garnish the tuna-stuffed deviled eggs with additional chopped parsley for freshness.
- Refrigerate the stuffed eggs for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy your delicious tuna-stuffed deviled eggs as an appetizer or snack.
