Rye Free Tuna Stuffed Egg Whites

Total time32 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the egg whites

6 large eggs

For the filling

1 can (5 oz) tuna in water, drained
StarKist Solid White Albacore Tuna in Water, 5 oz Chicken of the Sea Chunk Light Tuna in Water Chunk Style - 5 Oz Chicken of the Sea Solid White Tuna in Water Chunk Style - 5 Oz Starkist Chunk Light Tuna In Water 25% Less Sodium - 5 OZ Genova Yellowfin Tuna in Water and Sea Salt - 5 Oz
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3 tbsp mayonnaise
1 tsp dijon mustard
1 tsp fresh lemon juice
2 stalks celery, finely diced
3 scallions, green tops only, thinly sliced
¼ tsp salt
¼ tsp black pepper

For serving

¼ tsp smoked paprika (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells feel cold to the touch. Peel the eggs and slice each one in half lengthwise.

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