Deviled Eggs with Tuna

Ingredients:

• 8 - Hardboiled Eggs

• 1 - Celery Stalk

• 1 - Scallion/Green Onion

• 3-4 TBS - Mayo

• 2-3 TBS - Greek Yogurt

• 1-2 TSP - Creamy Horseradish*

• ½ Can - Tuna*

• ½ Tsp - Garlic Powder

• ½ Tsp - Paprika

• Salt & Pepper to taste

• Minced Parsley

Preparation:

1. Hard boil eggs (see tips) and cut in half, scooping yolk out into bowl.

2. Mince celery and scallion and add to bowl.

3. Add remaining ingredients and stir well to combine.

4. Place mixture in a ziploc bag and pipe into egg whites.

5. Sprinkle with a little paprika and minced parsley.

6. Serve and enjoy!

Tips:

• To hard boil eggs in pressure cooker: place 1-2 cups of water in bottom of pan. Place eggs on steamer rack. Set timer for 7 minutes. When finished, release pressure, then place eggs in a bowl and run under cold water until cool enough to peel.

• To hard boil eggs on the stove: place eggs in a pot and cover with about 1-2 inches of water. Bring to a boil. Remove pan from heat and cover. Set timer for 12 minutes. Drain and place under cold water until cool enough to peel.

• Get creative! Substitute the greek yogurt with sour cream or just use extra mayo. You could also leave out any of the starred * ingredients you don’t like and add anything you want to the egg mixture such as ham, sriracha, mustard, relish, etc. The possibilities are endless!