Paleo Tuna Salad-Stuffed Eggs Recipe
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 2 dozen eggs 1x
Ingredients
Scale
- 6 extra large eggs, hard-boiled
- 1 can tuna
- 2 tablespoons olive oil
- 1 stalk celery, chopped
- 1/2 cup green olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup green onion, sliced
- 1/8 teaspoon sea salt
- 1/8 teaspoon onion salt, optional
Instructions
- Slice eggs lengthwise. Scoop out and chop egg yolks.
- In a large mixing bowl, combine egg yolks, tuna, olive oil, celery, green olives, red onion, green onion, and sea salt. Mix well.
- Using an ice cream scoop, tablespoon, or teaspoon (depending on the size of your eggs), pour mixture into eggs and pat gently to keep in place.
- Top with cracked pepper.
- For best results serve immediately or store covered in the refrigerator for one day.
