Tuna Deviled Eggs are a delightful twist on a classic favorite, combining creamy egg yolks with the rich, savory flavor of tuna. These little bites are smooth, tangy, and have just the right amount of punch from mustard and a hint of mayo. The texture is wonderfully creamy with little bursts from the tuna flakes, making them perfect as a snack or appetizer.
I love making Tuna Deviled Eggs when I want something quick but special. They’re easy to whip up, and I like to add a sprinkle of paprika or some chopped fresh herbs on top for a little color and extra flavor. It’s also fun to experiment with adding a bit of pickle or celery for a nice crunch. Every time I bring these to a gathering, people ask for the recipe because they’re something a bit different but still comforting.
These deviled eggs pair wonderfully with a crisp salad or fresh veggies for a light lunch or as part of a party spread. I often enjoy them alongside a cold lemonade or iced tea, making for a refreshing and satisfying bite. They remind me of summer picnics and family get-togethers, which is why I keep coming back to this recipe whenever I want that warm, familiar feeling.
Key Ingredients & Substitutions
Eggs: Fresh eggs work best for easy peeling. Older eggs are harder to peel, so choose ones that are at least a week old for this recipe.
Tuna: Canned tuna in water is my go-to for a milder taste, but you can use tuna in oil for richer flavor. If you prefer less fish taste, try canned chicken or mashed chickpeas instead.
Mayonnaise: Mayonnaise adds creaminess. For a lighter option, use Greek yogurt, or mix half mayo and half yogurt for balance.
Dijon Mustard: Dijon adds a nice tang. If unavailable, yellow mustard or spicy brown mustard work well too.
Lemon Juice: Fresh lemon juice brightens the filling. Bottled lemon juice is fine if fresh isn’t handy, but fresh tastes best.
How Do You Make Perfect Hard-Boiled Eggs for Deviled Eggs?
Cooking eggs so the yolks are firm but not green is key. Follow these simple steps:
- Cover eggs with cold water about 1 inch above them in a saucepan.
- Bring water to a full boil over medium-high heat.
- Remove from heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to ice water to stop cooking and make peeling easier.
- Peeling is easiest once eggs are fully cool; gently tap and roll to crack shell.
This method helps avoid grey yolks and keeps them creamy inside—perfect for mixing into your tuna filling.
Equipment You’ll Need
- Medium saucepan – I like it to boil eggs evenly and easily handle the hot water.
- Large bowl – perfect for smashing yolks and mixing the filling smoothly.
- Slotted spoon – helps lift the eggs out of hot water without cracking.
- Chef’s knife or egg slicer – makes halving eggs quick and even.
- Small spoon or piping bag – for neatly filling the egg whites.
Flavor Variations & Add-Ins
- Swap tuna for cooked shrimp or chicken for different protein options that work well with the creamy filling.
- Add chopped pickles or capers for extra tang and crunch.
- Mix in fresh herbs like dill, parsley, or chives for a fresh flavor boost.
- Use smoked paprika or cayenne pepper instead of regular paprika for a spicy kick.
Tuna Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1 can (5 oz) tuna, drained and flaked
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Paprika, for garnish
- 2 tablespoons green onions, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook the eggs, plus another 30 minutes chilling time to let the flavors meld and the filling firm up. Total time is roughly 50 minutes.
Step-by-Step Instructions:
1. Boil the Eggs:
Place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by about 1 inch. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit, covered, for 10-12 minutes.
2. Cool and Peel the Eggs:
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely, about 5-10 minutes. Gently peel each egg, then slice them in half lengthwise.
3. Prepare the Filling:
Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a serving plate. Mash the yolks with a fork until crumbly. Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the yolks. Mix everything well until smooth and creamy.
4. Fill and Garnish:
Spoon or pipe the tuna mixture back into the hollowed-out egg whites. Sprinkle the tops with paprika and scattered chopped green onions for a pop of color and flavor.
5. Chill and Serve:
Place the filled eggs in the refrigerator and chill for at least 30 minutes before serving. Enjoy your delicious Tuna Deviled Eggs!
Can I Use Frozen Eggs for This Recipe?
It’s best to use fresh eggs for deviled eggs, as frozen eggs don’t peel well and the texture can be off. If you have frozen eggs, thaw them completely in the fridge before boiling.
How Long Can I Store Tuna Deviled Eggs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Fill the egg whites just before serving to keep them fresh and prevent sogginess.
Can I Make These Ahead of Time?
Absolutely! Prepare the filling and hard-boiled eggs separately, then assemble and garnish just before serving. This ensures the whites stay firm and the filling fresh.
What If I Don’t Have Dijon Mustard?
No worries! You can substitute yellow mustard or spicy brown mustard for a slightly different but tasty flavor.
