Tuna Stuffed Deviled Eggs Recipe
Tuna Stuffed Deviled Eggs are my absolute go-to when I crave a protein-packed snack that’s creamy, zesty, and just a little elevated compared to basic deviled eggs. Imagine the best of both worlds: smooth deviled yolks blended with savory tuna and bright pops of crunchy veggies, all seasoned perfectly and ready to impress at any brunch, party tray, or lazy Sunday. Their irresistible flavor, clever use of pantry staples, and beautiful, colorful look will have you coming back for seconds every time.
Ingredients You’ll Need
One of the best things about Tuna Stuffed Deviled Eggs is how simple yet essential the ingredients are—nothing fancy, just pure flavor. Each element contributes something special, from texture and creaminess to tang and color, making the whole dish come together beautifully.
- Large eggs: The foundation—boil them just right for perfect, tender egg whites and velvety yolks.
- Canned tuna in water: Drained well, this adds meaty flavor and a hefty dose of protein.
- Mayonnaise: The secret to that ultra-creamy, rich filling that everyone loves.
- Dijon mustard: Just a touch for a subtle tang and a gentle kick.
- Lemon juice: Brightens up all the flavors and keeps things fresh.
- Celery, finely chopped: For a refreshing crunch and extra bite.
- Red onion, finely chopped: Lends a delicate sharpness and pop of color.
- Fresh parsley, chopped: For freshness and a gorgeous green accent.
- Salt: Just enough to make every ingredient shine.
- Black pepper: Adds subtle heat and rounds out the flavor.
- Paprika: Sprinkle on top for a smoky, colorful finishing touch.
How to Make Tuna Stuffed Deviled Eggs
Step 1: Boil and Cool the Eggs
Start by gently placing your eggs in a saucepan, covering them with cold water so they cook evenly. Bring the water to a gentle boil over medium-high heat, then turn the heat down and simmer for 10 minutes—a perfect timing for fully set yolks that remain silky and not at all chalky. Drain and transfer them immediately to a bowl of ice water; this stops the cooking quickly and makes peeling a breeze.
Step 2: Peel and Halve the Eggs
Once the eggs are cool, lightly tap them on the counter and remove the shells. This is easiest when the eggs are fully chilled, so don’t rush it! Slice each egg in half lengthwise, revealing those golden centers. Carefully pop the yolks into a mixing bowl—these will form the lush base of your Tuna Stuffed Deviled Eggs filling.
Step 3: Mash and Mix the Filling
Use a fork to mash your egg yolks until they’re broken up and fluffy. Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, celery, red onion, parsley, salt, and black pepper. Mix everything together until the filling is beautifully creamy, with little flecks of color and texture from the veggies and herbs.
Step 4: Fill the Egg Whites
Now for the fun part—filling each egg white half with your tuna-egg mixture. You can use a spoon for a classic, homey look, or transfer the filling into a piping bag for that picture-perfect swirl. Don’t worry about making them look identical; rustic charm is always a plus when it comes to deviled eggs.
Step 5: Garnish and Chill
Sprinkle your deviled eggs with a dusting of paprika for both color and a touch of smokiness. Add an extra pinch of chopped fresh parsley if you like things extra-pretty. Chill the stuffed eggs for at least 20 minutes before serving; this helps the flavors meld and makes each bite cool and refreshing.
How to Serve Tuna Stuffed Deviled Eggs
Garnishes
A sprinkle of paprika is classic for Tuna Stuffed Deviled Eggs, but don’t shy away from creative touches like minced chives, extra fresh parsley, or even thinly sliced radish for a little bite and flare. The right garnish makes the platter pop and signals to guests that these deviled eggs are something special.
Side Dishes
These eggs are fabulous next to fresh green salads, crisp vegetable crudités, or even a platter of assorted olives and pickles. At brunch, pair them with roasted potatoes or a fruit salad for a spread that covers all your flavor cravings—salty, creamy, bright, and fresh.
Creative Ways to Present
Take your Tuna Stuffed Deviled Eggs up a notch by serving them on a vintage egg plate or nestled onto a bed of arugula. For parties, arrange them in concentric circles with extra herbs sprinkled all around, or pile them into little paper cups for individual grab-and-go servings. They’re just as happy making a cameo in a packed lunch as they are dazzling at a buffet.
Make Ahead and Storage
Storing Leftovers
Leftover Tuna Stuffed Deviled Eggs should be kept in an airtight container in the refrigerator, where they’ll stay fresh and delicious for up to two days. The filling holds up well, but for best texture, try to eat them sooner rather than later.
Freezing
Freezing is not recommended for this dish; both the eggs and creamy filling can become watery or rubbery after thawing. Instead, enjoy them fresh and make only as many as you’ll need—a good excuse to eat them all!
Reheating
There’s really no need to reheat Tuna Stuffed Deviled Eggs; they taste best served cold, straight from the fridge. If you take them to a gathering, keep them chilled in a cooler or on an ice pack until serving time.
FAQs
Can I use other types of tuna for the filling?
Absolutely! Whether you have tuna packed in oil or chunky white tuna, either will work. Just be sure to drain it very well to keep the filling from getting watery.
How do I make Tuna Stuffed Deviled Eggs in advance?
Prepare the filling up to a day ahead and store it separately from the egg whites. Fill the egg halves just before serving to keep everything fresh and the whites from getting soggy.
What can I use instead of mayonnaise?
Try swapping the mayo for Greek yogurt or mashed avocado for a lighter twist. Both add a creamy texture and extra flavor, making the deviled eggs just as satisfying.
How do I keep my deviled eggs from tipping over?
Slice a tiny sliver off the bottom of each egg white half to make a stable base, or nestle them in a platter lined with greens or crumpled foil to keep them upright and neat.
Can I add more flavor to the filling?
Definitely! Finely chopped pickles, a splash of hot sauce, or even a bit of grated Parmesan add extra punch and personality to Tuna Stuffed Deviled Eggs.
Final Thoughts
If you’re looking for an appetizer that’s as hearty as it is crowd-pleasing, don’t wait another second—give Tuna Stuffed Deviled Eggs a try! They’re the perfect blend of classic comfort and creative flair, and there’s a good chance you’ll find yourself making them every chance you get.
Print
Tuna Stuffed Deviled Eggs Recipe
- Total Time: 30 minutes
- Yield: 12 stuffed eggs (6 servings)
- Diet: Non-Vegetarian
Description
These Tuna Stuffed Deviled Eggs are a flavorful twist on a classic appetizer, combining creamy deviled egg filling with savory tuna. Perfect for parties or as a protein-packed snack!
Ingredients
Eggs:
6 large eggs
Tuna Filling:
1 (5-ounce) can tuna in water, drained
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika for garnish
Instructions
- Boil Eggs: Place eggs in a saucepan, cover with water, boil then simmer for 10 minutes. Cool, peel, and halve eggs.
- Prepare Filling: Mash yolks, mix with tuna, mayo, mustard, lemon juice, celery, onion, parsley, salt, and pepper.
- Fill Eggs: Spoon or pipe filling into egg halves. Garnish with paprika and chill before serving.
Notes
- Enhance filling with hot sauce or pickles for extra flavor.
- Best served cold; store in the refrigerator until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed eggs
- Calories: 140
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 190 mg
