Deviled Eggs with Tuna

#539       Comment on this recipe.


  1. 6 Hard Boiled Eggs
  2. 1 (6 oz) can yellowfin tuna , packed in oil
  3. 1/3 c Catalina salad dressing
  4. salt to taste
  5. pepper to taste
  6. paprika for garnish


  1. Peel, and cut the eggs in half lengthwise. Carefully remove the yolks.
  2. Place the cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces.
  3. Set aside the boiled egg whites for later.
  4. Drain the oil from the canned tuna and put the fish into another mixing bowl.
  5. Separate the tuna with a fork and add the Catalina dressing. Stir to combine with the tuna.
  6. Add the egg yolks to the bowl and mix until a paste. (To keep the mixture moist, you may need to add more dressing.)
  7. Add salt and pepper to taste.
  8. Spoon this tuna mixture into the halved egg whites.
  9. Sprinkle paprika over the egg halves for decoration.
  10. Chill the deviled eggs and keep them refrigerated until you are ready to serve.

Picture of Recipe

Deviled Eggs with Tuna - Picture of Recipe
Serves: 12 pieces
Prep Time: 60 minutes
Course: Appetizer
Type of Food: Seafood,Egg Dish,
Key Ingredient: Eggs,Tuna
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Refrigerator
Themes/Holidays: Tapas

hide pictures