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chicken of the sea deviled eggs

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

These are great for that after school snack or added to your salad greens..a great luncheon idea.

(1 rating)
yield 6 servings
prep time 10 Min
method No-Cook or Other

Ingredients For chicken of the sea deviled eggs

  • 6 lg
    hard boiled eggs
  • 1 sm
    can albacore tuna in water, drained and flaked
  • juice
    of 1/2 a lemon plus the grated rind
  • 1 clove
    garlic, minced
  • 1 Tbsp
    minced onion
  • 3 Tbsp
    mayonnaise or salad dressing(more or less as needed)
  • 1 Tbsp
    greek yogurt
  • 1/4 tsp
    dijon mustard
  • 1 pinch
    salt and pepper or to taste
  • garnish
    dill weed or chopped parsley and old bay seasoning

How To Make chicken of the sea deviled eggs

  • 1
    Peel and cut eggs lengthwise; scoop out yolks into a medium bowl. Place egg white boats on a plate.
  • 2
    Add tuna to egg yolks, Mash together until there are small pieces and blended well. Mix in remaining ingredients, except the dill weed and old bay seasoning.
  • 3
    Stir until combine. Mound into egg boats. Cover and chill. Before serving sprinkle with the dill weed and Old Bay seasoning. Makes 12 halves.
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