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Tuna Salad Deviled Eggs

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24
Author Nancy Piran

Ingredients

  • For the tuna salad:
  • 5 ounce can tuna drained
  • 2 stalks celery chopped
  • 1/4 cup mayonnaise
  • 1/4 cup Stonyfield Smooth & Creamy Whole Milk Yogurt Plain
  • 1/4 teaspoon salt
  • For the eggs:
  • 12 eggs
  • 1/4 cup mayonnaise
  • 1/4 cup Stonyfield Smooth & Creamy Whole Milk Yogurt Plain
  • 1/2 teaspoon salt
  • paprika
  • celery for garnish

Instructions

  • Mix together tuna, celery, 1/4 cup mayonnaise, 1/4 cup yogurt and salt in bowl and set aside.
  • In large pot fill with water. Add eggs. Bring to a boil and cook for 2 minutes. Turn off stove, cover pot and allow pot to sit for 15 minutes. Drain eggs and completely cool.
  • When eggs are cool take off shell. Slice in half and place yolks in a small bowl.
  • Add 1/4 cup mayonnaise, 1/4 cup yogurt and 1/2 teaspoon salt to egg yolks and mix together until smooth and creamy. Set aside.
  • Place on teaspoon of tuna salad mixture into each egg white.
  • Pipe egg yolk mixture onto each egg white.
  • Top with a garnish of celery and paprika.
  • Refrigerate for 1 hour. Serve cold and ENJOY!