Tuna Stuffed Deviled Eggs Recipe
If you’re looking for a crowd-pleasing appetizer that’s creamy, savory, and packs a punch of protein, Tuna Stuffed Deviled Eggs are about to become your new obsession. This delightful spin on a classic deviled egg brings together flaky tuna, tangy mustard, a hint of sweet or dill relish, and a little crunch from red onion, all nestled inside smooth egg whites. Every bite is a harmony of textures and flavors, making them perfect for parties, picnics, or anytime you crave something special and satisfying.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble ingredients transforms into a platter of Tuna Stuffed Deviled Eggs. Each element plays a starring role, contributing creaminess, zing, color, or crunch—so don’t skip a thing!
- 6 large eggs: The foundation for deviled eggs, providing a creamy canvas and a satisfying bite.
- 1 can (5 oz) tuna in water, drained and flaked: Opt for albacore for a milder flavor and flaky texture that blends perfectly with the yolks.
- 3 tablespoons mayonnaise: Adds luscious creaminess and helps bind the filling.
- 1 teaspoon Dijon mustard: Brings a subtle tang and a gentle kick to balance the richness.
- 1 tablespoon sweet or dill pickle relish: Offers a pop of brightness and a bit of crunch—choose your favorite style.
- 1 tablespoon red onion, finely minced: For a hint of sharpness and color, plus a pleasant crunch in every bite.
- Salt and pepper to taste: Essential for seasoning and making all the flavors sing.
- Paprika and chopped parsley for garnish (optional): A sprinkle of paprika and a touch of parsley add color and a bit of extra flavor flair.
How to Make Tuna Stuffed Deviled Eggs
Step 1: Hard-Boil the Eggs
Place your eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil over medium-high heat, then cover the pot, remove it from the heat, and let the eggs sit undisturbed for 10 to 12 minutes. This method gives you perfectly cooked eggs with tender yolks every time. Once the timer is up, drain the eggs and cool them quickly under cold running water or in an ice bath. This not only stops the cooking process but also makes peeling a breeze!
Step 2: Peel and Halve the Eggs
Once cooled, gently crack and peel each egg, taking care to keep the whites intact. Slice the eggs in half lengthwise with a sharp knife, revealing those beautiful golden yolks. Carefully pop out the yolks and transfer them to a medium mixing bowl, setting the whites aside on a platter.
Step 3: Mix the Tuna Filling
Add the drained, flaked tuna to the bowl with the yolks. Spoon in the mayonnaise, Dijon mustard, pickle relish, and minced red onion. Mash everything together with a fork until the mixture is smooth and creamy but still has a bit of texture. Don’t forget to season with salt and pepper to taste—this is where the flavors really come to life!
Step 4: Fill the Egg Whites
Now comes the fun part: filling the eggs! Spoon or pipe the tuna-yolk mixture back into the egg white halves. You can use a small spoon for a rustic look, or pipe the filling in for a fancier presentation. Either way, generously fill each white so you get a perfect balance of filling and egg in every bite.
Step 5: Garnish and Chill
For a classic finishing touch, sprinkle the tops of your Tuna Stuffed Deviled Eggs with a dash of paprika and a little chopped parsley if you like. Not only does this add color, but it gives an extra layer of flavor. Pop the eggs into the fridge to chill until you’re ready to serve—they’re best enjoyed cold!
How to Serve Tuna Stuffed Deviled Eggs
Garnishes
Garnishing is your chance to add both style and extra flavor to your Tuna Stuffed Deviled Eggs. A vibrant sprinkle of paprika gives a smoky hint and a pop of color, while chopped parsley or fresh chives add freshness and visual appeal. If you want to switch it up, try a few capers or a sliver of pickle as a unique, zesty topper.
Side Dishes
These deviled eggs shine on their own, but they’re also fantastic paired with crisp green salads, a plate of sliced veggies, or even a light soup. They’re a perfect addition to brunch spreads, picnic baskets, or potluck tables, offering protein and big flavor without feeling heavy.
Creative Ways to Present
Presentation makes all the difference! Arrange your Tuna Stuffed Deviled Eggs on a bed of leafy greens or tuck them into a vintage egg platter for retro charm. For parties, try skewering them with colorful toothpicks or nestling each egg half in a tiny lettuce leaf for easy grab-and-go bites. You can even serve them in mini phyllo cups for an extra-crispy twist.
Make Ahead and Storage
Storing Leftovers
If you have any Tuna Stuffed Deviled Eggs left over, store them in a single layer in an airtight container in the refrigerator. Place a sheet of wax paper or parchment between layers if you’re stacking, to keep the filling from sticking. They’ll stay fresh and delicious for up to 2 days.
Freezing
Freezing isn’t recommended for deviled eggs, as both the egg whites and the creamy tuna filling can become watery and lose their texture when thawed. For best flavor and appearance, enjoy these eggs fresh from the fridge.
Reheating
Deviled eggs are meant to be served cold or at room temperature, so reheating isn’t necessary. If they’ve been chilled for a while, simply set them out for 10 to 15 minutes before serving to take the chill off and bring out their best flavor.
FAQs
Can I use tuna packed in oil instead of water?
Absolutely! Tuna in oil will yield a richer, more decadent filling. Just be sure to drain it well so the filling doesn’t get too loose, and adjust the mayo if needed.
What’s the best way to transport Tuna Stuffed Deviled Eggs to a party?
A deviled egg carrier with individual wells works wonders, or you can line a shallow container with paper towels to keep the eggs from sliding. Assemble the eggs at home and add garnishes right before serving for the freshest look.
Can I add other mix-ins to the filling?
Definitely! Chopped celery, a bit of fresh dill, or even a dash of hot sauce can take your Tuna Stuffed Deviled Eggs to the next level. Just keep the balance of creamy and chunky textures in mind.
Are these eggs keto-friendly or low-carb?
Yes! Tuna Stuffed Deviled Eggs are naturally low in carbs and high in protein, making them a great choice for anyone following a keto or low-carb lifestyle.
How far in advance can I make them?
You can prepare these deviled eggs up to a day ahead. Store them covered in the fridge and add garnishes just before serving to keep them looking and tasting their best.
Final Thoughts
Tuna Stuffed Deviled Eggs are a simple yet unforgettable treat that brings a new twist to a beloved classic. Whether you’re making them for a special gathering or just to satisfy a snack craving, you’ll love how easy and delicious they are. Dive in and give this recipe a try—I bet it’ll become a staple in your kitchen too!
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Tuna Stuffed Deviled Eggs Recipe
- Total Time: 25 minutes
- Yield: 12 deviled egg halves 1x
- Diet: Non-Vegetarian
Description
Tuna Stuffed Deviled Eggs combine classic deviled eggs with a protein-packed tuna filling, making a flavorful and satisfying appetizer or snack. Perfectly boiled eggs are halved and filled with a creamy mixture of flaked tuna, mayonnaise, Dijon mustard, and tangy pickle relish, then garnished with paprika and parsley for a touch of color and extra flavor.
Ingredients
Eggs
- 6 large eggs
Tuna Mixture
- 1 can (5 oz) tuna in water, drained and flaked
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon sweet or dill pickle relish
- 1 tablespoon red onion, finely minced
- Salt and pepper to taste
Garnish (optional)
- Paprika
- Chopped parsley
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes to finish cooking. Drain and cool eggs under cold running water or in an ice bath to stop the cooking process.
- Peel and halve the eggs: Once cooled, carefully peel the eggs and slice each one in half lengthwise to prepare for filling.
- Prepare the filling: Gently remove the yolks and place them in a mixing bowl. Add the drained, flaked tuna, mayonnaise, Dijon mustard, pickle relish, and finely minced red onion. Mash and mix until smooth and well combined. Season with salt and pepper to taste.
- Fill the egg whites: Spoon or pipe the tuna mixture evenly back into the hollowed-out egg white halves, making sure each half is generously filled.
- Garnish and chill: Sprinkle the tops lightly with paprika and chopped parsley if desired. Place the stuffed eggs in the refrigerator to chill until ready to serve, enhancing the flavors and texture.
Notes
- Use albacore tuna for a milder, cleaner flavor.
- These deviled eggs can be prepared a day in advance and stored covered in the refrigerator for convenience.
- Serve as a protein-packed appetizer, snack, or a light lunch option for a nutritious boost.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
