Better than a tuna sandwich, these stuffed eggs are great to find in a lunch box. Nutritious eggs, a yummy filling – and they’re fun to make and eat. What more could a kid want?
1 170-g can flaked tuna, drained
1/2 cup finely chopped celery
1/4 cup mayonnaise
3 tbsp sweet pickle relish
2 tbsp minced onion
salt, to taste
black pepper, to taste
First make the hard-cooked eggs. Place the eggs in a medium saucepan and add enough cold water to cover them by at least a couple of inches. Place over medium heat and bring to a boil. As soon as the water boils, turn off the heat and cover the saucepan with a lid. Let eggs steep in the hot water for 15 minutes. Drain and run cold water over the eggs until they are completely cool. (You can proceed with the recipe immediately or refrigerate to make the stuffed eggs later.)
Peel the hard-cooked eggs and cut them in half lengthwise. Remove the yolks and place in a bowl. Add the tuna, celery, mayonnaise, relish and onion. Mix well with a fork, taste, and season with salt and pepper if you think it needs it.
Spoon a heaping tablespoon (about 15 mL) of the tuna mixture into an egg white half, then cover with a second egg white half, pressing the two halves together. Repeat with the remaining eggs and tuna mixture. Wrap each egg individually in plastic wrap and refrigerate for at least one hour or overnight.