When you want a delicious, protein-packed appetizer that’s simple, elegant, and perfect for any gathering, these Tuna-Stuffed Deviled Eggs are the ideal choice. They combine the classic creaminess of deviled eggs with a savory, flavorful tuna mixture that turns this timeless bite into something even more satisfying. With their smooth filling, buttery egg whites, and subtle seafood richness, these deviled eggs make a delightful addition to brunch tables, picnics, holiday spreads, and high-protein snacks. They’re easy to prepare, affordable, and always a hit with guests thanks to their creamy texture and balanced, zesty flavor.
Why You’ll Love Tuna-Stuffed Deviled Eggs
These deviled eggs have everything you want in a quick appetizer: creamy, savory, rich, and full of flavor. The tuna adds protein and heartiness, while ingredients like Dijon mustard, mayo, and paprika bring that classic deviled egg taste. They require no cooking beyond boiling eggs and can be prepared ahead—perfect for parties or meal prepping for the week.
Why You Should Try This Recipe
This recipe upgrades a beloved classic in a fun, wholesome way. Tuna adds extra protein, making the deviled eggs more filling and nutritious without losing their creamy, smooth texture. The flavors come together quickly and beautifully, creating a bite that’s refreshing, satisfying, and incredibly easy to make with pantry staples.
Ingredients You’ll Need
- 6 large eggs, hard-boiled
- 1 can tuna in water or oil, drained
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp finely chopped dill pickles or relish
- 1 tbsp finely chopped celery (optional)
- ½ tsp lemon juice
- Pinch of garlic powder
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh dill or chives, for topping (optional)
How to Make Tuna-Stuffed Deviled Eggs
- Boil the Eggs: Hard-boil eggs, then cool and peel. Slice each egg in half lengthwise.
- Prepare the Filling: Carefully remove yolks and place them in a bowl. Mash yolks with a fork until smooth.
- Add Tuna Mixture: Add drained tuna, mayonnaise, Dijon mustard, pickles or relish, celery (if using), lemon juice, garlic powder, salt, and pepper. Mix until creamy and well combined.
- Fill the Egg Whites: Transfer mixture to a piping bag or use a spoon to fill each egg half generously.
- Garnish: Sprinkle lightly with paprika and top with chives or dill.
- Chill & Serve: Refrigerate for 20–30 minutes before serving for the best flavor and texture.
Nutritional Information (Estimated per 2 deviled eggs)
- Calories: 160
- Protein: 13g
- Carbs: 1g
- Fat: 11g
- Fiber: 0g
- Sodium: 290mg
Tips for the Best Tuna-Stuffed Deviled Eggs
- Use well-drained tuna—excess liquid can make the filling watery.
- For ultra-smooth filling, mash yolks thoroughly before adding tuna.
- Add mayonnaise gradually to control consistency.
- Use a piping bag for a polished, professional look.
- Chill before serving—the flavors become richer and smoother.
- For extra creaminess, add 1–2 tsp of Greek yogurt or cream cheese.
Variations & Substitutions
- Spicy Version: Add sriracha, cayenne, or chopped jalapeños.
- Mediterranean Twist: Add olives, capers, or a sprinkle of oregano.
- Herb-Packed: Use fresh dill, basil, or parsley for a bright, fresh taste.
- Keto Friendly: Replace relish with chopped pickles.
- Different Tuna: Try albacore tuna or smoked tuna for deeper flavor.
- Swap Protein: Replace tuna with chicken salad, salmon, or crab.
What to Serve with Tuna-Stuffed Deviled Eggs
- Party platters or charcuterie boards
- Fresh salads
- Crackers and veggies
- Sandwiches or wraps
- Brunch buffets
- Picnic spreads or potlucks
Common Mistakes to Avoid
- Overcooking eggs: This causes green rings and dry yolks—boil gently.
- Not cooling eggs before peeling: Warm eggs peel poorly.
- Leaving tuna too chunky: Break it finely for smooth texture.
- Adding too much mayo: Filling may become runny—add little by little.
- Skipping seasoning: Tuna needs adequate salt and lemon for brightness.
Storing Tips for the Recipe
- Store deviled eggs in an airtight container for up to 2 days.
- Keep them chilled until serving—don’t leave out for more than 2 hours.
- Avoid freezing; eggs change texture when frozen.
- If prepping ahead, mix filling separately and assemble just before chilling.
Conclusion
These Tuna-Stuffed Deviled Eggs are a deliciously creamy, protein-packed twist on a classic appetizer. They’re simple, budget-friendly, elegant enough for entertaining, and nourishing enough to enjoy as a snack or light meal. With their savory filling, smooth texture, and customizable flavor, they’re guaranteed to become a go-to recipe for parties and weeknight cravings alike.
Recipe FAQ’s
Can I use light tuna instead of albacore?
Yes—light tuna is softer and blends beautifully.
Can I make these ahead of time?
Yes! Mix the filling up to 24 hours ahead and pipe into eggs shortly before serving.
Why is my filling runny?
Your tuna may have had extra moisture. Drain well and add a bit more mashed yolk to thicken.
Can I substitute mayo?
You can use Greek yogurt, avocado mayo, or sour cream.
How do I peel eggs easily?
Use slightly older eggs and cool them immediately in an ice bath after boiling.
Can I add herbs?
Yes! Dill, parsley, thyme, and chives all taste amazing.