Name: Tuna Stuffed Deviled Eggs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; 1 can (5 oz) tuna in water (drained); 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 1 tablespoon finely chopped red onion; 1 tablespoon chopped parsley or dill; Salt and black pepper to taste; Paprika for garnish (optional)

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If you’re searching for a savory, protein-packed appetizer with just the right touch of decadence and zing, look no further than Tuna Stuffed Deviled Eggs. This is more than a simple mashup; it’s the marriage of velvety egg yolks with luscious tuna salad, brightened with lemon and fresh herbs. Tuna Stuffed Deviled Eggs check every box for an easy-yet-elegant bite, perfect for picnics, potlucks, or a healthy snack that’s never boring!

Tuna Stuffed Deviled Eggs Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Tuna Stuffed Deviled Eggs, there’s beauty in keeping things simple. Each ingredient serves a unique role—flavor, texture, color, or a punch of brightness—working together to create seriously irresistible bites. Here’s what you’ll want to round up:

Eggs: Large eggs are the perfect vessels and provide creamy, rich yolks for the filling.
Canned Tuna: Use quality tuna in water for a lighter touch, or oil-packed for extra richness.
Mayonnaise: Classic mayo adds creaminess and binds the filling together effortlessly.
Dijon Mustard: Just a teaspoon wakes up the flavors and brings a hint of heat.
Lemon Juice: Fresh lemon juice adds welcome acidity to cut through richness.
Red Onion: Finely chopped for a pop of color and subtle bite—don’t skip it!
Parsley or Dill: Fresh herbs lift the filling and add gorgeous green flecks.
Salt and Black Pepper: Essential seasoning to bring all the flavors into balance.
Paprika (optional): Classic deviled egg topping for smoky flavor and color.

How to Make Tuna Stuffed Deviled Eggs

Step 1: Boil and Cool the Eggs

Place your eggs in a saucepan and cover them with cold water—enough for an inch above the eggs. Bring the pot to a gentle boil over medium-high heat, then cover, slide off the heat, and let the eggs rest undisturbed for 10–12 minutes. This method helps avoid that telltale green ring around the yolks and gives you perfectly cooked centers. As soon as they’re ready, drain the hot water and plunge the eggs into an ice bath so they cool quickly and peel easily.

Step 2: Peel and Slice

Once the eggs are cool enough to handle, tap them gently on the counter to crack, then peel under running water if needed. Pat dry, and slice each egg in half lengthwise with a sharp, clean knife. Carefully pop the yolks out into a bowl, trying to keep the whites intact—they’ll be the base for your Tuna Stuffed Deviled Eggs!

Step 3: Make the Tuna Filling

Mash those golden egg yolks with a fork until they’re crumbly and fine. Add drained tuna, mayonnaise, Dijon mustard, lemon juice, finely chopped red onion, and your choice of chopped parsley or dill. Mix everything together until you have a creamy, tasty filling. Now’s the time to taste and adjust with a bit of salt and black pepper—don’t be shy, seasoning here makes all the difference.

Step 4: Fill the Egg Whites

Spoon the tuna mixture generously into the egg white halves, mounding it high for maximum creamy-goodness in every bite. If you want to get fancy, use a piping bag or zip-top bag with a corner snipped—this gives your Tuna Stuffed Deviled Eggs a picture-perfect finish.

Step 5: Garnish and Chill

For that classic look and a touch of smoky flair, sprinkle a pinch of paprika over the tops. You can also add extra chopped herbs if you like your deviled eggs looking extra fresh. Chill them in the fridge until you’re ready to serve (they get even tastier as they sit!), and then watch them disappear.

How to Serve Tuna Stuffed Deviled Eggs

Garnishes

A sprinkle of paprika is a classic finishing touch for Tuna Stuffed Deviled Eggs, adding both color and subtle flavor. You can also try snipped chives, a few leaves of fresh dill, or a scatter of finely chopped parsley for a vibrant green pop—these little extras make your platter irresistible and festive.

Side Dishes

Pairing Tuna Stuffed Deviled Eggs with bright, crunchy salads or simple vegetable platters brings out their creamy and tangy notes. They also shine alongside a cheese board, toast points, or even just a pile of crisp potato chips for a retro, party-ready spread. Don’t forget a bubbly drink or citrusy mocktail to balance everything out.

Creative Ways to Present

For a stylish twist, nestle your deviled eggs on a bed of fresh greens or arrange them in fun shapes on a platter—think rings, spirals, or even deviled egg “wreaths” at holiday time. Mini serving spoons or decorative picks make each Tuna Stuffed Deviled Egg feel like a special treat, especially if you’re hosting.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Tuna Stuffed Deviled Eggs (lucky you!), store them in a single layer in an airtight container in the refrigerator. They’ll taste their best when enjoyed within 2 days, as the filling can begin to loosen with time. If possible, store garnishes separately and add just before serving for peak freshness.

Freezing

Deviled eggs, especially those with a creamy filling like tuna, don’t freeze well—the whites can become rubbery and the filling grainy. For best results, enjoy your Tuna Stuffed Deviled Eggs fresh or refrigerated, rather than from the freezer.

Reheating

Tuna Stuffed Deviled Eggs are made to be served cold or at cool room temperature. There’s no need to reheat; simply remove them from the fridge 10 or 15 minutes before serving so the flavors shine. If you made them in advance, give them a quick stir and re-garnish if needed.

FAQs

Can I use other kinds of tuna for Tuna Stuffed Deviled Eggs?

Absolutely! While tuna in water is a light classic, oil-packed tuna gives a deeper, richer flavor. You can even experiment with tuna in olive oil or flavored tunas if you want to add a new twist.

Are there dairy-free or healthier swaps?

Yes, substitute the mayonnaise with a dairy-free alternative or Greek yogurt for a tangy, lighter version. You can also use avocado for creaminess and healthy fats, making your Tuna Stuffed Deviled Eggs wholesome and allergy-friendly.

How far ahead can I prep these for a party?

You can make Tuna Stuffed Deviled Eggs up to a day in advance. Assemble and store them well-covered in the fridge, then add garnishes just before serving for that always-fresh appeal.

What’s the best way to get smooth, creamy filling?

Mash your egg yolks finely before mixing in the tuna and other ingredients, and make sure to chop your onion and herbs as small as possible for a smooth bite. A piping bag also helps you fill the eggs evenly and attractively.

Can I double or triple the recipe?

Definitely! Tuna Stuffed Deviled Eggs are perfect for feeding a crowd. To scale up, simply multiply all ingredients and use the same step-by-step process—just be sure to have a big enough mixing bowl!

Final Thoughts

If you’re on the hunt for something crave-worthy yet easy, Tuna Stuffed Deviled Eggs are a guaranteed crowd pleaser. They’re just as at home at a fancy brunch as at a laid-back family picnic, and always disappear quickly! Give them a try—your appetizer game will thank you.

Tuna Stuffed Deviled Eggs Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 12 deviled egg halves 1x
Diet: Non-Vegetarian

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Description

Enjoy the unique twist on traditional deviled eggs with these Tuna Stuffed Deviled Eggs. Creamy tuna filling with a hint of tangy mustard and lemon, topped with paprika for a flavorful appetizer or snack.

Ingredients

Scale

Eggs:

6 large eggs

Tuna Filling:

1 can (5 oz) tuna in water (drained)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon finely chopped red onion
1 tablespoon chopped parsley or dill
Salt and black pepper to taste

Garnish:

Paprika for garnish (optional)

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Instructions

Boil and Prep Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 10–12 minutes. Drain, cool in ice water, and peel. Slice in half lengthwise, and carefully remove yolks.
Prepare Filling: In a mixing bowl, mash yolks, then add tuna, mayo, mustard, lemon juice, red onion, and herbs. Mix until smooth. Season with salt and pepper.
Fill Eggs: Spoon or pipe tuna filling into egg whites. Sprinkle with paprika and herbs. Chill before serving.