Ingredients
Scale
- 6 large hard-boiled eggs
- 1 can (5 oz) chunk light tuna, drained
- 1/4 cup full-fat mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp paprika (plus more for garnish)
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil over medium heat. Remove from heat and let sit covered for 12 minutes.
- Cool and peel: Transfer boiled eggs to an ice bath until cool. Peel gently under running water.
- Mix the filling: Slice each egg in half lengthwise. Scoop out yolks into a bowl, add tuna, mayonnaise, mustard, salt, and pepper. Mix until smooth.
- Fill the eggs: Generously spoon or pipe the mixture back into egg whites.
- Garnish: Dust with paprika before serving.