Tuna Deviled Eggs Recipe
Elevate your appetizer game with these Irresistible Tuna Deviled Eggs for Any Occasion. This recipe combines the creamy, savory comfort of classic deviled eggs with the satisfying protein punch of flaky tuna, creating a flavor and texture combination that’s truly next-level. After extensive testing, I’ve perfected the balance of creamy mayonnaise and tangy Dijon to ensure every bite is perfectly seasoned and utterly delicious.
PrintTuna Deviled Eggs
Ingredients
Scale
- 6 large hard-boiled eggs
- 1 can (5 oz) chunk light tuna, drained
- 1/4 cup full-fat mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp paprika (plus more for garnish)
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil over medium heat. Remove from heat and let sit covered for 12 minutes.
- Cool and peel: Transfer boiled eggs to an ice bath until cool. Peel gently under running water.
- Mix the filling: Slice each egg in half lengthwise. Scoop out yolks into a bowl, add tuna, mayonnaise, mustard, salt, and pepper. Mix until smooth.
- Fill the eggs: Generously spoon or pipe the mixture back into egg whites.
- Garnish: Dust with paprika before serving.
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