Ingredients:
- 6 hard-boiled eggs, peeled and halved
- 1 can (5 oz) canned tuna, drained
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Paprika or chopped fresh parsley for garnish (optional)
Instructions:
1. Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl.
2. In the same bowl with the egg yolks, add the drained canned tuna.
3. Mash the egg yolks and tuna together with a fork until well combined.
4. Add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the mashed yolk and tuna mixture. Mix well until you have a smooth and creamy consistency.
5. Taste the filling and adjust the seasonings according to your preference.
6. Using a spoon or a piping bag, fill each egg white half with the tuna and yolk mixture.
7. If desired, sprinkle a bit of paprika or chopped fresh parsley on top for garnish.
8. Refrigerate the Tuna Deviled Eggs for at least 30 minutes before serving to allow the flavors to meld.