Easy Deviled Eggs (With a Twist)
This creamy and savory deviled egg recipe is super easy and will teach you how to make the best deviled eggs with a twist.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs (room temperature)
- water (for boiling & ice bath)
- ice
- 56.6 g canned tuna
- 104 g mayonnaise
- 15 g garlic (minced)
- 2.6 g salt
- paprika
- chives (minced)
Instructions
- 1
Remove the eggs from the fridge and have them come to room temperature. In a large pot over medium-high heat, add enough water to cover the eggs (about 6 cups for my 2.5 quart pot). Bring to a boil and slowly lower the eggs into the water. Cook for 11 minutes.
- 2
Transfer the eggs into an ice bath and stir. Chill for 2 minutes.
- 3
Use your palm to roll an egg on a clean surface to crack the egg.
- 4
Then move the egg back under the ice water and peel it.
- 5
With a sharp knife, slice each egg in half and separate the egg yolks from the whites. Wet the knife in between each slice to prevent the egg yolks from sticking.
- 6
In a mixing bowl, combine the egg yolks, mayonnaise, garlic, salt, and canned tuna. Stir until it’s combined.
- 7
Use a spoon to scoop the filling into each egg white cup, or pipe it out with a pastry bag.
- 8
Garnish with minced chives and sprinkle with paprika.
- 9
Chill in the fridge to serve cold for about 30 minutes.