Tuna Stuffed Deviled Eggs Recipe

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.