6 eggs 1 (4.5 ounce) can tuna, drained and flaked 2 teaspoons sweet pickle relish, drained 1 teaspoon mustard ¼ teaspoon white sugar (Optional) ⅛ teaspoon onion powder 2 ½ tablespoons mayonnaise, or as needed salt and pepper to taste 1 pinch paprika, or as desiredDirections Instructions Checklist
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.