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.
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.
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 celery stalk
small red onion
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.
Easy and TOTALLY DELICIOUS!
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!
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