Grammy's Kitchen · Deviled Eggs · Tuna Salad Deviled Eggs
One of 62 deviled eggs recipes we measured
from www.skinnytaste.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 14 cooks on www.skinnytaste.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 14% |
| aromatics | 2% | 0% |
| liquid | 43% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large hard boiled eggs |
| 170 g | 2 6 oz cans albacore tuna, packed in water, drained |
| 10 g | 1 tbsp red onion (minced) |
| 73 g | 1/3 cup light mayo (use compliant mayo for whole30) |
| 5 g | 1 teaspoon red wine vinegar |
| chopped fresh chives | |
| salt and pepper (to taste) |
Method: 3 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The flavor of these eggs was nothing to brag about. I followed the recipe exactly. Next time, Ill stick to just deviled eggs sans tuna. It was a distraction to me and not a very good one. BTW, I LOVE tuna and I LOVE deviled eggs, but the flavors of both don'” — a cook, 1.0★
“Delicious! I love the Classic Deviled Eggs but was looking for a different twist. I had 6 boiled eggs so used one 7oz can tuna, doubled the red onion (because we love onion) and used Miracle Whip Light. They were so good! Next time I'll add diced pickle beca” — a cook, 5.0★