Appetizers/ Salads and Sides

Tuna-Stuffed Deviled Eggs


Hard boiled eggs stuffed with a light tuna mixed with celery, red onion, mayonnaise and lemon juice, makes an amazing deviled eggs with wonderful flavors.  If you like eggs and tuna fish salad, then try this recipe.  So yummy!  They’re light, creamy and so addicting, bet you can’t eat just one! 

A simple deviled egg recipe with a twist and one you can prepare a few hours before quests arrive. Yum!

I love eggs and I love tuna, so I really enjoy combining the two for this recipe.  Inspired by my friend Lucy, who made these deviled eggs for lunch one day;  I was so impressed with the beautiful presentation and how light and delicious they were!  I thought to myself -wow- what a nice twist to deviled eggs, and with more protein and Omega 3’s!  I loved them!  And, I have been making them ever since.
These are simple hard boiled eggs stuffed with zesty lemon tuna salad, then garnished with crumbled yolks on top.  They make an awesome appetizer to serve at any party;  great to serve at a brunch or lunch with friends and family.  Just serve them chilled. They’re really terrific anytime. 
Enjoy!

Tuna-Stuffed Deviled Eggs

  •  6 large eggs – hard boiled
  •  2 cans of Tuna in Olive Oil ( prefer imported Italian Tuna)
  •  1 lemon -juiced
  •  1 celery stalk – minced
  •  1/4 cup of red onion – minced
  •  1 to 2 Tbsp. of mayonnaise
  •   fresh ground pepper to taste 

Boil 6 large eggs in water for about 6 to 10 minutes. Drain, and cool.
Peel off shells from the eggs.  Set aside.

Open cans of tuna.  Drain the oil from each can.
Transfer tuna into a medium size bowl.
Add celery, red onion, mayonnaise, and black pepper.
Squeeze fresh lemon juice into the tuna mixture and mix well.

Take each egg and slice in half.
Carefully remove the yolks. Mix 4 to 5 yolks into the tuna mixture, and reserve the remaining yolks for later.

On a serving platter, create a bed of lettuce by laying down a few pieces. Using a spoon and fill each egg with tuna salad mixture and place onto the platter.
Crumble remaining yolks over the eggs as garnish.
Serve them chilled.

Yields: 12 deviled eggs  

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8 Comments

  • Reply
    Tricia @ saving room for dessert
    March 18, 2013 at 3:23 pm

    I always put hard boiled eggs in my tuna salad – love it on biscuits – but have never thought to do the reverse – tuna in my deviled eggs! So creative and beautiful!

  • Reply
    Shashi Charles
    March 24, 2014 at 6:07 pm

    Just like Tricia I too put eggs in my tuna salad, but never thought to put tuna salad in eggs! This is a BRILLIANT IDEA!

    • Reply
      annaliz
      March 24, 2014 at 7:30 pm

      Thanks you for the lovely comment, Shashi – and welcome to our site! These are truly amazing and a huge hit at gatherings, they are the first to go!

  • Reply
    michaelswoodcraft
    March 24, 2014 at 6:28 pm

    Great idea! 🙂 Looks delicious!

    • Reply
      annaliz
      March 24, 2014 at 7:28 pm

      Thanks Mike, you have to try them!

  • Reply
    Dan from Platter Talk
    March 25, 2014 at 5:38 pm

    What a great idea, using two of my favoite things! Thanks for this one!

  • Reply
    Abbe@This is How I Look
    March 25, 2014 at 10:01 pm

    What a great way to serve tuna salad. It certainly increases the WOW factor!

  • Reply
    Joanne
    March 26, 2014 at 10:53 am

    We are now officially in deviled eggs season! Love that you added more protein to them with the tuna! It's like egg salad and tuna salad mixed together.

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