Horseradish combined with tuna salad make this recipe a twist on a classic deviled egg. Serve for brunch, as a party appetizer, or packed in a picnic.
- 6 large eggs
- ½ cup deli tuna salad
- 2 tbsp Hellmann's mayonnaise
- 1 tbsp prepared horseradish sauce
- 2 tbsp chopped fresh chives
- Boil the eggs for 10 min. and then place in a bowl of ice water. Let cool slightly. Peel and halve the eggs. Set the yolks in a bowl. Use a fork to mash yolks with tuna salad, mayonnaise, horseradish, and chives. Season with salt (in moderation) and pepper to taste. Fill the egg whites with the tuna mixture.
Garnish with ¼ cup sliced banana pepper.
- Savory April 2017
- 5 ingredient
- Five Ingredients
- take 5