I love eggs! I love them scrambled, fried, hard boiled and I especially love deviled eggs! Unfortunately traditional deviled eggs made with egg yolks, mayo or in my case miracle whip and mustard aren’t exactly the healthiest snack out there, but this recipe for a twist on the traditional deviled egg uses tuna as a filler instead of egg yolks. One can of tuna has 22 grams of protein and only 1 gram of fat while just one egg yolk contains 5 grams of fat.
Recipe: Protein Packed Deviled Eggs
- 6 eggs
- 2 cans of tuna fish packed in water, drained (whichever brand you prefer)
- ¼ cup light miracle whip or mayonnaise
- Pepper (season to taste)
- dried dill (use as a garnish)
- paprika (use as a garnish)
- 12 green olives
- Hard boil 6 eggs, refrigerate for several hours to cool, this will make pealing easier.
- Once cooled and pealed, slice in half lengthwise and remove yolks.
- In a small bowl combine both cans of tuna and miracle whip or mayonnaise and season with pepper, stir together.
- Fill each of the 12 halves with the tuna mixture.
- Sprinkle each with either dill or paprika as a flavorful garnish.
- Top each with 1 green olive.
- Chill for at least 1 hour, serve and enjoy!
- Makes 12 single servings.
- Substitute canned chicken for tuna if you prefer.
- Diced celery, sunflower seeds or chopped nuts are also great ingredients to add to the tuna before filling each egg. They add texture, crunch and great flavor!
- For versatility and additional color top with cherry tomatoes or slices of red radishes rather than green olives.