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Ingredients

  • 1 can BRUNSWICK® FLAKED TUNA IN WATER, drained
  • 8 eggs, hardboiled and shelled
  • 6 tbsps. Mayonnaise
  • 4 tbsp. Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp. hot sauce
  • 1/2 tsp. garlic powder
  • 1 tsp. paprika
  • Salt and black pepper to taste
  • 1/2 celery stalk, minced
  • 1 tbsp. fresh chives and parsley ,minced
  • Green onions and paprika for garnish

Directions

  • Cut eggs in half lengthwise. Scoop out the yolks and place in bowl. Mix yolks with mayonnaise and yogurt until smooth.
  • Add mustard, hot sauce, garlic powder, black pepper and paprika and mix until well blended.
  • Add BRUNSWICK® FLAKED TUNA IN WATER, celery, chives and parsley. Mix to combine. Add salt and pepper to taste.
  • Place the filling into a Ziploc bag and snip off the corner. Pipe out the filling into the center of each egg white. Or, simply use a spoon to place the filling in the egg whites.
  • Garnish with paprika and green onions.
  • Refrigerate until ready to serve

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