Hard boiled eggs are little protein packed miracles, if you ask me. They are delicious on their own, portable, easily made in advance, and happy to be dressed up or down depending on the occasion. I love having them on hand for meals or snacks or for a protein boost in a salad. They make a great appetizer or nibble if you have a bunch of people coming over. Really, when you get down to it, hard boiled eggs are simply amazing.
Since I make them so frequently, I thought I’d share one of the ways I like to stuff them. I was making tuna salad the other day and adding some chopped egg when I decided I wanted to try reversing the idea. Instead of egg in my tuna, how about tuna in my egg? It worked beautifully and made for a nice change at lunch. Pair these eggs with a bunch of fresh veggies or a lovely salad and you have a satisfying meal. Or pack a couple for after a heavy weight workout and your muscles will be thrilled. Be sure to let me know how you like your deviled eggs in the comments. There are so many fun variations, I love to hear about them all!
4 hard boiled eggs
1 small can of tuna, about 4-5 oz. drained
1 Tbsp. Paleo mayo
1 tsp. Dijon mustard
1 tsp. capers, minced
1 scallion, minced
pinch of paprika
salt & pepper to taste
1) Drain tuna and place in a medium bowl. Add mayonnaise, mustard, capers, scallions, and pepper to taste. Mix gently but thoroughly.
2) Cut hard boiled eggs in half lengthwise. Pop out the yolks and add them to the tuna. Break up and mix together.
3) Sprinkle a little salt over the cut side of the eggs. Fill each cavity with the tuna mixture. These can be filled quite full since the tuna adds volume to the mix.
4) Dust with paprika and eat!
Serves 2 (or more as an hors d’oeuvre)