Tuna Stuffed Deviled Eggs High Protein Thanksgiving Appetizer — 18g Protein
Creamy tuna-stuffed deviled eggs with Dijon, lemon and chives. 18g protein — 32 minutes, serves 6.
Equipment
- A medium saucepan
- A fine-mesh sieve
- A piping bag with a star tip (or a zip-top bag with the corner snipped)
- A serving platter
Ingredients
- 6 large eggs
- 1 can (140g) tuna in water drained very well
- 3 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice freshly squeezed
- 1 tbsp fresh chives finely chopped, plus extra to serve
- 1/2 tsp smoked paprika plus extra to serve
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 tsp capers chopped (optional)
Instructions
- Put the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, take the pan off the heat, cover, and leave for 10 minutes.
- Drain the eggs and cool them in a bowl of cold water for 5 minutes, then peel carefully.
- Halve the eggs lengthways and pop the yolks into a bowl. Arrange the whites on a serving platter.
- Push the yolks through a fine-mesh sieve into the bowl for a silky-smooth filling.
- Add the drained tuna, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chives, smoked paprika, salt, pepper and capers if using. Mash and stir until creamy and well combined.
- Spoon or pipe the filling into the egg whites, dust with a little extra paprika, scatter with chives, and chill until serving.
Notes
Sieve the yolks for a silky filling. Drain the tuna very well or the filling turns runny. Fill up to 4 hours ahead; keep covered in the fridge.