1. Boil the Eggs
Place the eggs in a saucepan and cover them with water. Add the salt, then bring the water to a gentle boil. Once boiling, reduce the heat slightly and cook the eggs until hard-boiled, about 10 to 12 minutes.
2. Cool and Peel
Transfer the eggs to a bowl of ice water and let them cool completely. Peel the eggs carefully, then slice each one in half lengthwise.
3. Remove the Yolks
Gently scoop out the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving plate or tray.
4. Make the Filling
Mash the egg yolks with a fork until smooth. Add the tuna or shredded chicken, mayonnaise, mustard, chopped celery, and green onion. Season with salt, black pepper, and garlic powder. Mix everything together until the filling is creamy and well combined.
5. Fill the Egg Whites
Spoon or pipe the filling evenly into each egg white half, creating a generous mound on top.
6. Garnish and Serve
Sprinkle the deviled eggs with paprika and chopped parsley or dill. Serve immediately, or refrigerate until ready to enjoy.
Tips
- Use tuna for a savory seafood version or shredded chicken for a milder flavor
- Chill the eggs before serving for the best texture
- Pipe the filling for a cleaner and more elegant presentation
- Add a little extra mayonnaise if you want a creamier filling
Conclusion
Loaded Deviled Eggs are a delicious upgrade to the classic recipe, bringing extra flavor, protein, and texture to every bite. Easy to prepare and perfect for sharing, they’re a great appetizer for parties, holidays, or simple family meals. Make them once, and they may become one of your favorite go-to recipes for every occasion.
