Tuna stuffed deviled eggs

Place the eggs in a single layer in a saucepan and cover with water until they are submerged by at least an inch.
Bring the water to a boil over medium-high heat, then cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Once the eggs are done cooking, carefully transfer them to the ice bath using a slotted spoon. Let them cool in the ice bath for 5 minutes.
Peel the cooled eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Mash the egg yolks with a fork until they are smooth and creamy.
Add the drained tuna, mayonnaise, Dijon mustard, finely chopped red onion, finely chopped celery, and finely chopped fresh parsley to the bowl with the mashed egg yolks. Mix until well combined.
Season the tuna filling with salt and pepper to taste, adjusting the seasoning as needed.
Spoon the tuna filling into the hollowed-out egg white halves, dividing it evenly among them.
Sprinkle paprika over the tops of the stuffed eggs for added flavor and color.
If desired, garnish the Tuna Stuffed Deviled Eggs with sliced green onions or fresh herbs for an extra touch of freshness.
Arrange the stuffed eggs on a serving platter and refrigerate until ready to serve.
Conclusion:
With their creamy tuna filling and savory flavor, Tuna Stuffed Deviled Eggs are a delicious and satisfying twist on the classic deviled eggs. Perfect for a light lunch, a savory snack, or a crowd-pleasing appetizer, these stuffed eggs are sure to impress with their flavor and presentation. So grab your ingredients, boil some eggs, and get ready to enjoy the irresistible taste of homemade Tuna Stuffed Deviled Eggs!