Ingredients50 m servings 139
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
- Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 139 calories; 9.3 1.6 11.9 191 316 Full nutrition
ReviewsRead all reviews 5
These were good we ate them with soup and a grilled cheese for a light lunch. Easy and something just a little different it does make a ton of filling tho so we ate leftovers on crackers the nex...
I had to pick a Spanish recipe for class, and I picked this one. I'm glad I did! I double the recipe, and had enough for 17 eggs with plenty filling leftover! My mom was scarfing it down. They ...
Tasty! Reminded me of tuna salad, and that's what I was expecting, so it was a good thing. Nice flavor and the smoked paprika was a nice touch. I would make these again! Thanks for sharing. :)
These were delicious. I took them to a potluck at work and they were a hit.