Tuna Stuffed Deviled Eggs

Servings: 6

Ingredients:

6 large eggs
1 (4.5 ounce) can tuna in water, drained and flaked
2 teaspoons dill pickle relish (sugar-free), drained
1 teaspoon Dijon mustard (check for low-carb options)
1/8 teaspoon onion powder
2 1/2 tablespoons mayonnaise (sugar-free), or as needed
Salt and pepper to taste
1 pinch paprika, for garnish (optional)
Instructions:

Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let the eggs sit in hot water for 10-12 minutes. Then, cool the eggs under cold running water, and peel

Cut the eggs in half lengthwise, and carefully remove the yolks. Place the yolks in a small bowl and mash them with a fork.

Stir in the drained tuna, dill pickle relish, Dijon mustard, and onion powder into the mashed yolks. Mix in mayonnaise until the mixture is creamy and firm. Add more mayonnaise if needed.

Season the mixture with salt and pepper to taste.

Spoon the tuna mixture into the egg white halves.

Sprinkle with paprika for garnish if desired.

Nutrition Information (Per Serving):

Calories: 152
Fat: 12g
Protein: 11g
Carbohydrates: 1g
Dietary Fiber: 0g
Net Carbs: 1g