Tuna Melt Deviled Eggs
These tuna melt deviled eggs are a great way to increase your protein intake throughout the day. Plus, they are easy to make and loaded with flavor. Let me know if you give these delicious, deviled eggs a try.
Ingredients Needed
Hard Boiled Eggs – You’ll need 6 hard boiled eggs for this recipe. Slice them in half and separate the whites from the yolks. You’ll only need three yolks for this recipe, but you can save the other three for something else.
Tuna – You’ll need one can of water packed tuna. I used a 5 ounce can of tuna. Once it was drained it was 4 ounces.
Dressing – Combine three egg yolks, mayonnaise, Dijon mustard, fresh squeezed lemon juice, hot sauce, pinch salt, and black pepper. Mix well.
Vegetables – This recipe called for finely diced onion and celery.
Cheese – As a final step, you’ll press the tuna stuffed eggs into shredded cheese before quickly pan searing.
Garnish – Garnish these eggs with freshly chopped parsley and sliced lemon wedges.
How to Make Tuna Melt Deviled Eggs
Slice six hard boiled eggs in half. Separate the whites from the yolks. Add three of the yolks to a mixing bowl. Add the mayonnaise, Dijon mustard, fresh squeezed lemon juice, hot sauce, salt and cracked black pepper. Mix well.
Next add the drained can of tuna, finely diced onion and celery. Mix until well combined.
Add the tuna salad mixture to the halved egg whites using a spoon. Then, add shredded mozzarella cheese to a plate and gently press the tuna stuffed eggs into the cheese. Once the cheese has adhered to all the eggs you can heat a non-stick skillet over medium high heat.
LIGHTLY spray the non-stick skillet with avocado oil and place the eggs in the pan cheese side down. Heat for 20-40 seconds or until the cheese is golden brown. Gently flip the eggs over making sure to get under the cheese so it doesn’t stick to the pan. Remove from the pan and enjoy warm! Best enjoyed immediately.
Storage
Best enjoyed immediately. Store extra tuna melt deviled eggs in an airtight container in the refrigerator for two to three days. Option to enjoy chilled. Looking for more recipes? Try my Crispy Deviled Egg Breakfast Sandwich.
Tuna Melt Deviled Eggs
Ingredients
- 5 oz. can tuna, 4oz. once drained
- 6 hard boiled eggs, sliced in half, remove yolks
- 3 yolks, reserved
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, fresh squeezed
- 2 dashes hot sauce, of choice
- pinch salt
- cracked black pepper
- 2 tablespoons onion, finely diced
- 2 tablespoons celery, finely diced
- ⅓ – ½ cup shredded mozzarella cheese
Garnishes
- 1 teaspoon parsley, chopped
- 1 lemon , cut into wedges
Equipment
- 1 plate for cheese
- 1 non-stick skillet
Instructions
How to Make Tuna Melt Deviled Eggs
- Slice six hard boiled eggs in half. Separate the whites from the yolks. Add three of the yolks to a mixing bowl. Add the mayonnaise, Dijon mustard, fresh squeezed lemon juice, hot sauce, salt and cracked black pepper. Mix well.Next add the drained can of tuna, finely diced onion and finely diced celery. Mix until well combined.
- Add the tuna salad mixture to the halved egg whites using a spoon. Then, add shredded mozzarella cheese to a plate and gently press the tuna stuffed eggs into the cheese. Once the cheese has adhered to all the eggs you can heat a non-stick skillet over medium high heat.
- LIGHTLY spray the non-stick skillet with avocado oil and place the eggs in the pan cheese side down. Heat for 20-40 seconds or until the cheese is golden brown. Gently flip the eggs over making sure to get under the cheese so it doesn’t stick to the pan. Remove from the pan and enjoy warm! Best enjoyed immediately.
