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These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer!
Tuna Deviled Eggs
I combined two favorites, classic deviled eggs and tuna salad and made these bite sized snacks, lunch or appetizers you can easily make ahead and pop right into your mouth! You may also like versions such as Instant Pot Deviled Eggs or Guacamole Deviled Eggs.
Hard boiled eggs stuffed with tuna, why not!? They make a great low-carb, high protein alternative to tuna sandwiches and can be made ahead for lunch on the go. They are also keto, gluten-free and whole30 if you use compliant mayo. If you want to skip the mayo altogether, you can sub the mayo for a little olive oil instead.
How To Make Tuna Deviled Eggs
Tuna Deviled Egg Tips
- I use my Instant Pot to make Easy-To-Peel Hard Boiled Eggs
- To pack for lunch, store them in an airtight container and refrigerate for up to 4 days.
- You can easily halve the recipe to make less servings.
More Tuna Recipes You May Enjoy:
- Chickpea Tuna Salad
- Skinny Tuna Melt
- Italian Tuna and Brown Rice Salad
- Mayo-less Tuna Macaroni Salad
- Low-Carb Tomato Tuna Melts
- Tuna Salad Wraps
- Canned Tuna Ceviche
- Tuna Lettuce Wrap with Avocado Dressing
Tuna Salad Deviled Eggs
These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer!
Yield: 4 servings
Serving Size: 4 egg halves
Ingredients
- 8 large hard boiled eggs, halved (Instant Pot hard boiled egg recipe here)
- 2 6 oz cans albacore tuna, packed in water, drained
- 1 tbsp red onion, minced
- 1/3 cup light mayo, use compliant mayo for whole30
- 1 teaspoon red wine vinegar
- chopped fresh chives
- salt and pepper, to taste
Instructions
- In a medium bowl combine the egg yolks with mayo and mash.
- Add tuna, red onion and red wine vinegar.
- Scoop heaping spoonfuls of the tuna salad into the 16 halved eggs. Garnish with chives.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 4 egg halves, Calories: 264 kcal, Carbohydrates: 3 g, Protein: 26.5 g, Fat: 16 g, Saturated Fat: 3.5 g, Cholesterol: 397 mg, Sodium: 472 mg, Sugar: 1 g
The flavor of these eggs was nothing to brag about. I followed the recipe exactly. Next time, Ill stick to just deviled eggs sans tuna. It was a distraction to me and not a very good one.
BTW, I LOVE tuna and I LOVE deviled eggs, but the flavors of both don’t marry well on my taste buds!
These are amazing! They are also the only kind of deviled egg I will make. I’ve been making them for about two years now.
I just made these with 2 6-oz tuna pouches. There was probably double the amount of filling needed. Have a ton leftover and it’s way more tuna than egg yolk. Am I missing something? Is 6 oz in a pouch different than 6 oz in a can?
This is also good with smoked trout. 🙂Â
Can you freeze these or any part of them?
I made these tonight and served with the bean, bacon, and spinach soup. I love these eggs! I love deviled eggs and tuna salad, so this was a perfect combo.
It was too bland for me. Â I wonder if using wasabi mayo would give it a nice kick…Â