Tuna stuffed deviled eggs

Transform ordinary deviled eggs into an elegant and protein-packed appetizer with this creative twist on two classic favorites. By combining creamy deviled egg filling with seasoned tuna, you’ll create a satisfying bite that’s perfect for everything from casual gatherings to formal parties.

This recipe elevates the humble egg into something special while keeping preparation surprisingly simple. The rich, creamy filling paired with flaky tuna creates an irresistible combination that disappears quickly at any gathering.

Why You’ll Love This

• Make ahead-friendly – prepare up to 24 hours in advance
• High protein and low carb
• Budget-friendly using pantry staples
• Easily doubled for larger crowds
• No special equipment needed

Ingredients

• 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 desired

Instructions

1. Place eggs in a pot and cover with cold water. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
2. Transfer eggs to an ice bath and peel once cooled.
3. Cut eggs lengthwise and remove yolks to a mixing bowl.
4. Mash yolks with mayonnaise and mustard until smooth.
5. Fold in drained tuna, celery salt, pepper, and chopped celery.
6. Fill egg whites with the tuna-yolk mixture using a spoon.
7. Garnish with chopped chives and a sprinkle of paprika.
8. Refrigerate until ready to serve.

Tips & Variations

• Use older eggs for easier peeling
• Substitute Greek yogurt for half the mayonnaise for a lighter version
• Add finely diced pickle or pickle relish for extra tang
• Try canned salmon instead of tuna for a different flavor
• Pipe the filling using a zip-top bag with the corner snipped for a fancier presentation

Serving Suggestions

Arrange these tuna stuffed deviled eggs on a bed of fresh lettuce leaves for an attractive presentation. They pair beautifully with a light garden salad or fresh vegetable crudités for a complete appetizer spread.

Notes

• Store covered in the refrigerator for up to 24 hours
• Best served chilled
• Transport in a single layer to maintain presentation

FAQs

• Can I make these ahead of time? Yes, prepare up to 24 hours in advance and store covered in the refrigerator.
• How do I prevent the eggs from turning gray? Don’t overcook them and use an ice bath immediately after cooking.
• Can I freeze these? No, deviled eggs don’t freeze well due to texture changes.
• What type of tuna works best? Chunk light tuna in water is ideal, but any canned tuna will work.

Tuna stuffed deviled eggs

Recipe by Full Recipe

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Transform ordinary deviled eggs into an elegant and protein-packed appetizer with this creative twist on two classic favorites. By combining creamy deviled egg filling

Servings12

Prep15 min

Cook45 min

Calories—

Ingredients

• 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 desired

Steps

1. Place eggs in a pot and cover with cold water. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
2. Transfer eggs to an ice bath and peel once cooled.
3. Cut eggs lengthwise and remove yolks to a mixing bowl.
4. Mash yolks with mayonnaise and mustard until smooth.
5. Fold in drained tuna, celery salt, pepper, and chopped celery.
6. Fill egg whites with the tuna-yolk mixture using a spoon.
7. Garnish with chopped chives and a sprinkle of paprika.
8. Refrigerate until ready to serve.

Notes

• Store covered in the refrigerator for up to 24 hours
• Best served chilled
• Transport in a single layer to maintain presentation