Protein Powerhouse: Tuna Deviled Eggs

You know what one of the biggest game changers in your diet is? Protein. The quality of the protein. The source of the protein. Are you getting enough of it? Are you eating too much? Is it deep fried, coated in bread and on top of cheese? There's a lot to think about and with my clients one of the biggest things we tweak for optimal health and weight loss is the protein! For the most part, they're just not getting enough meaning that by about 5 or 6 PM they're ravenous and coming home to binge on starches and sugar. Protein helps keep you full, focus, satisfied and lean. So what's a good way to work it in to your healthy new year in a new way?

Deviled eggs, a Southern staple, are one of my favorite things. And I think it might be because they're a little bit of a pain the butt to make. And they're always at a good party. That and cocktails. But deviled eggs have a little bit of room for improvement. Sometime the salad part is a little too high fat...so I added tuna. This recipe is actually inspired by the Maryland bay deviled eggs Amanda served at her Trouvé magazine wrapping party which were stuffed with Maryland crab! 

Bumblebee tuna is basically my pantry life saver. It's an easy way to build a smart lunch or snack that's protein powerful or jazz up for dinner (Tuna casserole. I can't even. I love it. Also tuna burgers.). PLUS they have a pouch version that is insanely smart to keep in your office for a healthy lunch staple. Here's how you can add it to a fantastic Southern staple: 

Tuna Deviled Eggs

Makes 12 halves

/// Ingredients ///

• 1, 5 oz can of Bumblebee chunk white albacore in water

• 6 large organic eggs

• 3 T minced white onion 

• 1 tsp Dijon mustard 

• Mayo 3 T

• Salt

• Black Pepper
• 1//2 T or to taste, Old Bay Seasoning  
• 2 T fresh parsley, chopped 

Hard boil eggs by placing eggs in a pot and cover with water. Add a lid on top and bring to a boil. When it reaches a boil, turn off the stove and let it sit for twelve minutes. Drain, lightly crack shells. Add ice and allow to sit in the ice (melting). Cut eggs in half and remove yolks with a spoon. Add to bowl. Add onion, mustard, mayo, salt and pepper to taste and Old Bay seasoning. Mash with a fork. Add Bumblebee tuna and mix in. Fill egg with filling. Top with parsley. 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.