- This topic has 1 reply, 1 voice, and was last updated October 5, 2014 at 10:13 pm by .
- October 5, 2014 at 10:13 pm #346937
Want to pack more protein into your kids breakfast? Try this and ‘shake-up’ breakfast!
Your kids will think that they are having something special…and they are;-D
Deviled Eggs with Tuna
8 large eggs
5-oz can tuna, well drained
5 tbs mayonnaise
1 heaping tbs finely chopped dill pickle plus 1 tsp pickle juice
2 tbs minced red onion
2 tbs minced celery
1/2 tsp ground mustard
salt and freshly ground black pepper, to taste
paprika, for sprinkling
dill pickle pieces or pimiento, for garnish
Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the pan and bring to a full boil over high heat.
Leaving the cover in place, remove the pan from the heat and let stand for 17 minutes.
Pour off the hot water and cover with ice cold water. When the eggs are cold, peel under running water.
Slice the eggs in half lengthwise and set on an egg plate or platter. Scoop the yolks into a medium bowl.
To keep the white halves from rolling on a plate, slice a tiny piece off of the bottoms to give them a flat area. Or, line the platter with shredded lettuce, kale, or other greens.
With a fork mash the yolks. Add the drained tuna, 5 tbs of mayonnaise, chopped pickle and pickle juice, onion, celery, and ground mustard.
Mix and add salt and pepper, to taste.
Using a spoon or small cookie scoop, fill the egg halves with the tuna and egg yolk mixture.
Sprinkle the eggs lightly with paprika and top with a slice of dill pickle or a pimiento strip.
Makes 8 servings or two halves each.
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