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.

📝 Ingredients

• 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. 1Remove 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. 2Transfer the eggs into an ice bath and stir. Chill for 2 minutes.
3. 3Use your palm to roll an egg on a clean surface to crack the egg.
4. 4Then move the egg back under the ice water and peel it.
5. 5With 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. 6In a mixing bowl, combine the egg yolks, mayonnaise, garlic, salt, and canned tuna. Stir until it’s combined.
7. 7Use a spoon to scoop the filling into each egg white cup, or pipe it out with a pastry bag.
8. 8Garnish with minced chives and sprinkle with paprika.
9. 9Chill in the fridge to serve cold for about 30 minutes.