Deviled eggs are already a classic crowd-pleaser, but when you add creamy, savory tuna to the mix, you get a bite-sized snack that’s hearty, flavorful, and a little unexpected—in the best way possible! These Tuna Stuffed Deviled Eggs are perfect for brunch, potlucks, or anytime you want a protein-packed appetizer that disappears in minutes.
Why You’ll Love Tuna Stuffed Deviled Eggs
This recipe takes the silky smoothness of traditional deviled eggs and kicks it up with the satisfying, briny richness of tuna. The result? A snack that’s both elegant and comforting, ideal for when you want something that feels special but is still super easy to make.
Chef’s Pro Tips for Perfect Results
- Use high-quality canned tuna in olive oil for maximum flavor.
- For ultra-smooth filling, mash the yolks thoroughly before mixing in the tuna.
- Pipe the filling using a piping bag for a pretty presentation.
- Sprinkle with paprika or fresh herbs right before serving for color contrast.
Ingredients
For the Eggs
- 6 large eggs
- 1 can (5 oz) tuna, drained (preferably in olive oil)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped celery (optional for crunch)
- 1 tablespoon finely chopped red onion (optional for sharpness)
- Salt and pepper, to taste
- Paprika or fresh parsley, for garnish
Instructions
Step 1: Boil the Eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool completely.
Step 2: Prepare the Filling
Peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl. Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Step 3: Add the Tuna
Flake the drained tuna with a fork and stir it into the yolk mixture along with celery and red onion if using. Adjust seasoning to taste.
Step 4: Fill the Eggs
Spoon or pipe the tuna-yolk mixture back into the egg whites.
Step 5: Garnish and Serve
Sprinkle with paprika or parsley and serve chilled.
Texture & Flavor Secrets
These deviled eggs are creamy yet hearty, with the tuna adding a subtle ocean richness and the mustard and lemon providing brightness. Optional celery and onion give a nice crunch to balance the smooth filling.
How to Serve Tuna Stuffed Deviled Eggs
Arrange them on a platter with lettuce leaves or cucumber slices for a fresh look. They’re perfect as a finger food for gatherings or a quick high-protein snack.
Creative Leftover Transformations
- Mash leftovers into tuna egg salad and serve on toast.
- Spread on crackers for a quick lunch bite.
- Add to lettuce wraps for a low-carb meal.
Additional Tips
- If making ahead, store the filling and egg whites separately and assemble just before serving.
- For an extra kick, add a dash of hot sauce or horseradish to the filling.
- Swap mayonnaise with Greek yogurt for a lighter version.
FAQ’s
- Can I use tuna in water? Yes, but tuna in olive oil has more flavor.
- Can I make these the night before? Yes, just store assembled eggs covered in the fridge.
- Can I freeze deviled eggs? No, they don’t freeze well due to texture changes.
- What kind of mustard works best? Dijon for smooth flavor, but yellow mustard works too.
- Can I skip celery/onion? Yes, they’re optional.
- Can I use flavored tuna pouches? Absolutely, they add extra flavor.
- How long do they last in the fridge? Up to 2 days for best quality.
- Can I add pickles? Yes, chopped dill pickles add tang.
- Do I have to use paprika? No, it’s just for garnish and a hint of flavor.
- How many servings does this make? 12 halves (about 4–6 servings).
Conclusion
Tuna Stuffed Deviled Eggs are a quick, flavorful twist on a classic appetizer that combines creamy yolks, savory tuna, and just the right touch of tang. They’re easy to make, impressive to serve, and impossible to stop eating!
Print
Tuna Stuffed Deviled Eggs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 stuffed eggs
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
These Tuna Stuffed Deviled Eggs are a savory twist on the classic appetizer, combining creamy egg yolks with flavorful tuna, tangy mustard, and a hint of lemon. Perfect for parties, picnics, or protein-packed snacks.
Ingredients
- 6 large eggs
- 1 can (5 oz) tuna, drained (preferably in olive oil)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped celery (optional for crunch)
- 1 tablespoon finely chopped red onion (optional for sharpness)
- Salt and pepper, to taste
- Paprika or fresh parsley, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
- Drain and cool the eggs under cold running water, then peel and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl. Mash them with a fork.
- Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, celery, and red onion (if using) to the yolks. Mix until smooth and creamy. Season with salt and pepper to taste.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika or garnish with fresh parsley before serving.
Notes
- For extra creaminess, add a splash of pickle juice to the filling.
- You can make these ahead and store them in the refrigerator for up to 2 days.
- Use a piping bag for a neater presentation.
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 110
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg