Appetizers/ Salads

Tuna-Stuffed Deviled Eggs

Tuna-Stuffed Deviled Eggs by

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Tuna-Stuffed Deviled Eggs are hard-boiled eggs stuffed with a light tuna mixed with celery, red onion, mayonnaise, and lemon juice.  An amazing combination makes these deviled eggs loaded with wonderful flavors.  Gluten-free, keto-friendly, and oh so yummy!  They’re light, creamy and so addicting, bet you can’t eat just one!


This is a simple recipe for deviled eggs with tuna and one you can prepare and chill for a few hours before guests arrive.  It makes a great appetizer when you need one!

I love eggs and I love tuna, so I really enjoy combining the two for this recipe. 


Tuna-Stuffed Deviled Eggs by

Inspired by my friend Lucy, who made these deviled eggs for lunch one day;  she impressed me with not only a beautiful presentation but 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!  Who wouldn’t love them!  

And, so since then,  I enjoy making them frequently.


Tuna-Stuffed Deviled Eggs by


Deviled Eggs Stuffed with Zesty Tuna Salad, then garnished with crumbled yolks on top makes a delightful appetizer or snack!

Ingredients Needed (for a shopping list):

  • 6 large eggs 

  • 2 cans of Tuna in olive oil 

  • 1 lemon

  • 1 celery stalk

  • small red onion

  • mayonnaise

  • fresh ground pepper to taste

  • some fresh or dried parsley, as a garnish


For this recipe:

1.  You will need to boil the eggs for 7 to 10 minutes, allow them to cool, and remove their shells, and set aside. 

2.  Meanwhile, make the tuna salad (in the recipe card below).

3.  Next,  slice each egg horizontally, gently remove the yolks, and set them aside.  Using a small spoon, take a small amount of tuna salad, and stuff each egg white.  Place each one on a serving platter (like I did here) or in a deviled egg dish.  Top with crumbled egg yolks, and sprinkle with some parsley as a garnish.


Tuna-Stuffed Deviled Eggs by


They make an awesome appetizer to serve for any party, brunch, or lunch.  Make-ahead up to two days.  These are best when served chilled!

Tuna-Stuffed Deviled Eggs are terrific to enjoy at any time!  Try this recipe – it won’t disappoint!





Now go ahead and Pin it!  Thanks!

Deviled Eggs with Tuna by


Yield: 12 deviled eggs

Tuna-Stuffed Deviled Eggs

Tuna-Stuffed Deviled Eggs by

A simple and delicious recipe for deviled eggs stuffed with tuna and one you can prepare a few hours before quests arrive, makes a great appetizer.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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
  • 1 tsp. fresh minced parsley, as a garnish


  1. Boil 6 large eggs in water for about 6 to 10 minutes. Drain, and cool.
  2. Peel off shells from the eggs. Set aside.
  3. Open cans of tuna. Drain the oil from each can.
  4. Transfer tuna into a medium-size bowl.
  5. Add celery, red onion, mayonnaise, and black pepper.
  6. Squeeze fresh lemon juice into the tuna mixture and mix well.
  7. Take each egg and slice in half.
  8. Carefully remove the yolks. Using a fork, mix 3 yolks into the tuna mixture, and reserve the remaining yolks in a sealed container and save those for later.
  9. On a serving platter, create a bed of lettuce by laying down a few pieces. Using a spoon and fill each egg with a tuna salad mixture and place it onto the platter.
  10. Crumble a few remaining yolks over the eggs as a garnish. Reserve any yolks for a future snack. And sprinkle freshly minced parsley, as an additional garnish.
  11. Serve them chilled.
  12. Yields: 12 deviled eggs
Tuna-stuffed Deviled Eggs by

Hello friends! Are you cooking with us?  If you try our tuna-stuffed deviled eggs recipe, let us know and leave a comment!  Have fun and snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest 

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Happy and Healthy Cooking!  🙂

Thanks for stopping by!

 xo Anna and Liz

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  • Reply
    September 7, 2020 at 9:33 pm

    sounds good to me. i love tuna and i love eggs…

    • Reply
      by Anna and Liz
      September 7, 2020 at 10:13 pm

      We do too! Thanks, Sherry so much… have a great evening!

  • Reply
    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.

  • Reply
    [email protected] 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
    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
    March 24, 2014 at 6:28 pm

    Great idea! 🙂 Looks delicious!

    • Reply
      March 24, 2014 at 7:28 pm

      Thanks Mike, you have to try them!

  • 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
      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
    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!

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