Cook the eggs: Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover, and let sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool completely.

Prepare the filling: Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the drained tuna, mayonnaise, Dijon mustard, sweet pickle relish, garlic powder, onion powder, salt, and pepper. Mash the mixture together with a fork or whisk until smooth and well combined.

Fill the eggs: Spoon or pipe the tuna mixture back into the egg whites, dividing it evenly among the halves.

Garnish and serve: Sprinkle the filled eggs with paprika and garnish with fresh parsley or chives, if desired. Serve immediately or refrigerate until ready to serve.

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Nutrition (per serving):

Calories: 90

Protein: 7g

Carbohydrates: 1g

Fat: 6g

Fiber: 0g

Sugar: 0g

Sodium: 170mg

These Tuna Deviled Eggs are a fantastic combination of creamy, tangy, and savory flavors that make for a perfect appetizer or snack. Whether you’re preparing them for a special occasion or just want to enjoy a quick bite, they’re sure to be a crowd-pleaser. Enjoy this delightful twist on a classic favorite!