Wasabi Tuna Deviled Eggs


  • 8 large hard cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 2 tbs scallions, minced
  • 2 tbs celery, minced
  • 1 tsp wasabi paste
  • 1 (7 oz) can solid white tuna, drained
  • kosher salt and black pepper to taste
  • Fresh parsley leaves for garnish
  • Cut eggs in half lengthwise.
  • Scoop out the yolks and transfer to a medium bowl.
  • Mash the yolks with the mayonnaise, scallions, celery and wasabi paste.
  • Mix in the tuna and season with salt and pepper to taste.
  • Spoon tuna mixture into the egg white halves, dividing evenly.
  • Garnish with fresh parsley.

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