Deviled eggs are a timeless appetizer favorite, but these Zesty Tuna Deviled Eggs take them to a whole new level of flavor! Hard boiled egg whites are stuffed with a creamy, zesty tuna filling loaded with bright herbs, crunchy celery and zippy pickle relish. It’s the perfect balance of savory, briny tuna paired with rich, velvety yolks and a punch of vibrant tastes and textures.
Not only are these tuna stuffed eggs insanely delicious, but they’re also affordable to make using basic pantry staples. This genius recipe transforms simple canned tuna into an irresistible, protein-packed bite that works as an appetizer, snack or even a light lunch. Plus, they can be prepped ahead of time for easy entertaining!
Why You’ll Love This Deviled Egg Recipe
- Quick and easy to prepare in just 30 minutes
- Budget-friendly ingredients you likely already have on hand
- Balanced flavors of rich, creamy yolks and zesty, briny tuna
- Added crunch from celery and dill pickle relish
- Bright, fresh notes from herbs like parsley and green onion
- Perfect for making ahead and meal prep
- Naturally keto, low-carb and high in protein
Tuna Deviled Egg Ingredients
To make these simple yet tasty tuna stuffed eggs, you’ll need:
- Hard boiled eggs
- Mayonnaise and Greek yogurt
- Dijon mustard
- Hot sauce or Sriracha
- Garlic powder
- Paprika
- Celery
- Dill pickle
- Canned tuna
- Green onion
- Fresh parsley
- Salt and pepper
You can add or substitute other fresh herbs, spices, relishes or mix-ins you have on hand. Have fun experimenting to customize them to your tastes!
How to Make the Best Tuna Deviled Eggs
Making these craveable tuna-stuffed eggs is as easy as:
- Hard boil eggs ahead of time so they’re easy to peel.
- Cut the eggs lengthwise and scoop the cooked yolks into a bowl.
- Mix the yolks with mayo, yogurt, mustard, hot sauce and seasonings until smooth.
- Fold in the flaked tuna, minced celery, pickle relish and fresh herbs.
- Pipe or spoon the tuna yolk mixture back into the hollow egg white halves.
- Garnish with extra tuna, chives, herbs or paprika.
- Chill until ready to serve!
The filling comes together in just minutes with minimal ingredients. It makes a stunning appetizer or snack that’s deceptively easy but loaded with flavor.
Tips for the Creamiest Tuna Deviled Eggs
- Plan ahead and let your eggs age a bit for easier peeling.
- Make the filling up to 2 days ahead and pipe into whites right before serving.
- For a shortcut, use store bought hard boiled eggs.
- Mix things up by adding diced avocado, bacon bits, olives or chives.
- Sprinkle paprika or Old Bay over the top for extra zest.
Whether you need a crowd-pleasing appetizer for your next party or just an easy high-protein snack, these fresh and zesty Tuna Deviled Eggs are guaranteed to hit the spot!
So grab your pantry staples and get ready to elevate the humble deviled egg with the addition of savory tuna, bright herbs and a creamy filling that’s seriously addictive. One bite and you’ll be hooked!
Tuna Deviled Eggs
Ingredients
- 8 hard boiled eggs
- 3-4 tbsp mayonnaise
- 1-2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp hot sauce
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 stalk celery minced
- 1 small dill pickle minced
- 1 3.5 oz can tuna, drained and flaked
- 1 tbsp minced green onion
- 1 tbsp minced fresh parsley
- Salt and pepper to taste
Instructions
- Cut hard boiled eggs lengthwise and scoop out yolks into a mixing bowl. Set whites aside.
- Mash yolks with a fork. Add mayo, yogurt, mustard, hot sauce, garlic and paprika. Mix until smooth.
- Fold in celery, dill pickle, tuna, green onion and parsley until well combined. Season with salt and pepper.
- Pipe or spoon the tuna yolk mixture evenly into the egg white halves.
- Garnish tops with extra tuna, parsley or paprika if desired.
- Refrigerate until ready to serve.
Let me know if you need any other details for this tuna deviled eggs recipe! With bright, zesty flavors and a delightfully creamy tuna filling, these are guaranteed to disappear fast.
