My family is absolutely crazy about eggs, and I have all kinds of favourite egg recipes to prove it! From my Finnish mom’s always popular Poached Codfish with Egg Sauce to my husband’s favourite Bacon Egg Salad Wrap, eggs are used so often in our house that I buy packs of 30 instead of ordinary cartons…and still run out all the time!
Luckily, thanks to the hard work of Egg Farmers of Canada, I can always depend on stores having the eggs my family love in stock, so I can whip us up something delicious and nutritious. In fact, there are more than 1100 egg farmers across Canada that work together to ensure that we can all enjoy fresh, local eggs all year round!
This year, October 9 is World Egg Day. And Chef Lynn Crawford has partnered with Egg Farmers of Canada to create a video honouring the hard work of the many heroes in our food industry. Share the video and show your appreciation to the farmers, truck drivers, grocery store workers and everyone else that’s helped keep Canadians fed and healthy during such a challenging time.
To celebrate World Egg Day each year, I love coming up with new ways to cook with eggs. And this year, I decided to take one of the most beloved appetizers of all time, deviled eggs, and combine it with another childhood favourite, tuna salad. The result is a deviled egg that’s packed with protein and hearty enough for a light lunch!
Tuna Salad Deviled Eggs are as quick to make as classic deviled eggs and so delicious. For the best results, use white tuna! The firm texture and mild flavour are the perfect compliment to the egg.
To create this recipe, I started with my husband’s famous tuna salad recipe. My boys adore this classic tuna salad and are always excited when I pack it for their lunches. The ingredients are fairly standard: mayonnaise, mustard, diced celery, diced onion, salt and pepper.
I increased the amount of mayonnaise to ensure the egg yolks I added would be nice and creamy, and switched out the yellow mustard for Dijon for a richer flavour. The completed filling was the best of both worlds, and I had a hard time stopping myself from sneaking spoonfuls right out of the bowl!
The nice thing about this recipe is that it makes a LOT of filling, so you can really load up the halved eggs. After all, the filling is the best part, right?
To add a pretty finishing touch, sprinkle your Tuna Salad Deviled Eggs with paprika or chopped chives. To punch up the flavour, top with a bit of grated cheese or some real bacon bits!
Looking for more ways to celebrate World Egg Day this October 9? Make sure to visit www.eggs.ca to find more great egg recipes for breakfast, lunch, dinner and everything in between! And don’t forget to share your creation on social media with the #WorldEggDay hashtag. No matter what recipe you cook up, it’ll be tastier when you add an egg!
Tuna Salad Deviled Eggs
The best of both worlds...tuna salad meets deviled eggs to create a protein-packed and Keto-friendly light lunch.
Ingredients
- 6 eggs, hard boiled
- 1 can white tuna, drained
- 1/3 cup mayonnaise
- 2 tsp. Dijon mustard
- 2 tbsp. diced celery
- 2 tbsp. diced onion
- 1 tsp. dried parsley
- salt and pepper, to taste
- paprika, for garnish
Instructions
- Hard boil eggs using favourite method. Peel eggs and cut in half.
- Remove yolks from eggs and place in small bowl. Mash yolks and add tuna, mayonnaise, mustard, celery, onion and parsley. Mix well.
- Season with salt and pepper to taste.
- Arrange halved egg whites on a plate and fill with tuna mixture. Sprinkle with paprika and garnish with chopped chives, if desired.
- Refrigerate until ready to serve.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 367Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 396mgSodium: 487mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 22g
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