Easter is sneaking up on us quietly.
And what a better time to start planning your deviled egg recipe?
Deviled eggs are one of those foods that can be found with so many odd ingredients.
I have a recipe sitting on my desk for Crab Stuffed Deviled Eggs,
and I hope to get to that recipe before Easter.
But this one (Tuna Salad Deviled Eggs) is one that I created myself.
I had it all planned out in my head,
head to the kitchen and start tearing into the preparation....
I was so involved in creating this masterpiece that I forgot to write down
the ingredients, measurements, and instructions.
Are you kidding me?
I've been blogging since 2008 and I still can't get fully into bloggy mode.
But I sat down and put together a recipe from memory (I hope).
Deviled Eggs is one of those foods that is best created by taste.
So if my ingredients and instructions don't come together for you,
just make your own changes.
These went to a church potluck and were a huge hit.
Tuna Salad Deviled Eggs
12 eggs, hard boiled
1 celery heart stalk, finely chopped
2 TBS minced purple onion
1/4 c. Hidden Valley Ranch Dressing
1 TBS mustard
1 TBS green olive juice
Fresh ground pepper
2 regular sized cans tuna in water, drained
Paprika for sprinkling on tops
Hard boil eggs, peel, cut in half and place yolks in a medium sized bowl. Once yolks are in the bowl take a pastry blender and blend until fine. Add celery, onion, ranch dressing, mustard, olive juice, and pepper. Stir together well. Add flaked tuna last. Stir in tuna just until combined. You want the tuna to remain flaky. Fill hallowed eggs and sprinkle with paprika.
This recipe is linked to:
Foodie Friends Friday