Recipe

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Enjoy these delicious deviled eggs with tuna as an appetizer or as a high-protein snack!

Get the recipe for this easy make-ahead recipe and all the tips for easy peel hard-boiled eggs below.

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Tuna Deviled Eggs
Ingredients
How to Make Deviled Eggs with Tuna
Deviled Eggs with Tuna

Tuna Deviled Eggs

Deviled eggs are one of my favorite appetizers, and I have shared many variations on this website, but today’s recipe is one that brings back happy memories from my childhood in Spain: Tuna Deviled Eggs or Huevos Rellenos de Atún.

This simple and delicious egg-tuna mix is a traditional appetizer that you’ll find on every Spanish table during family gatherings. Fresh fish and seafood are an important part of Spain’s food, and they’re always available, so you’ll find them in many classic dishes.

While other traditional Spain dishes I love, like “paella” and “arroz negro”, are a little elaborate to make for dinner, these easy tuna deviled eggs are super easy to make and are packed with all those flavors from my childhood. I know you are going to love them too!

Ingredients

With tuna and classic deviled egg ingredients, you can give a tasty twist to your appetizer table or enjoy an amazing high-protein snack. You’ll find the ingredient measurements in the recipe card at the end of the post, but first, check what makes these eggs so tasty:

Eggs: check this post to make hard-boiled eggs that are easy to peel.
Mustard: for a tangy, zippy touch!
Salt and pepper: these two make everything tastier!
Mayonnaise: adds flavor and creaminess while combining all the ingredients. You can also try one of these mayo substitutes.
Tabasco: optional for adding heat to every bite.
Tuna: I use canned tuna in water to make this recipe healthier. Tuna in oil works perfectly too!
Paprika: for garnish. No paprika? Use one of these alternatives.

How to Make Deviled Eggs with Tuna

These delicious deviled eggs with tuna are a breeze to make! Better double the recipe because they are going to disappear from the table fast. Here’s how to make them:

Boil the eggs
I boil the eggs in a saucepan. You can also make hard-boiled eggs in the oven or the Instant Pot if you need to cook them in bulk.
Peel the eggs
For easy-to-peel eggs, give them an ice bath to help the shell separate from the white. Refrigerate to cool down after peeling them.
Halve the eggs
Now, you slice the eggs in half and scoop the yolk for the filling.
Make the filling
Use a fork to mash the yolks, and then mix them with mustard, salt, pepper, mayonnaise, and Tabasco (if using).
Add tuna
Whether you use canned or packed tuna, drain the water (or the oil). Using a fork, break the tuna into small pieces and combine it with the egg mixture.
Fill the egg halves
Time to transfer the filling to a zip bag or piping bag. Snip the end, and fill each egg white half. More tips below.
Garnish and store
Dust the tops with paprika and refrigerate for one hour or until ready to serve.

For more tasty variations, you need to try my Hummus Deviled Eggs, Bacon Deviled Eggs, and these Spicy Cajun Deviled Eggs. Out.of.this.World!

What do Tuna Deviled Eggs Taste Like?

Tuna adds a salty and subtle fishy flavor to traditional deviled eggs, while mayo and mustard give the filling a slightly tangy taste.

How to Fill Deviled Eggs with Tuna

Once you combine the egg mixture with the drained tuna, you transfer the filling into a pastry bag and pipe it into each egg white. No piping bag around? You can also fill the deviled eggs using what you already have in the kitchen, as I explain you in this post.

Deviled Eggs with Tuna

Servings: 12

Prep Time: 10

Cook Time: 13

Total Time: 23

Enjoy these delicious deviled eggs with tuna as an appetizer or as a high-protein snack!

5 from 14 votes

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Ingredients

12 large eggs
2 teaspoons mustard
½ teaspoon salt
½ teaspoon pepper
½ cup mayonnaise
1 to 2 dashes of Tabasco, optional
2 6 oz packs or cans of tuna in water, drained
Paprika, for garnish

Instructions

Boil the eggs:

Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes.
Drain, add some ice cubes to the eggs in the pan, and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.

Fill the eggs:

Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.
With a fork, mash the egg yolks. Add mustard, salt, pepper, mayonnaise, and tabasco (if using). Stir to combine all ingredients with a fork.
Drain the liquid out of the tuna pack or can and add the tuna to the bowl. With the fork, break up the tuna into small pieces and mix it into the egg mixture.
Transfer the mixture into a piping bag or a zip bag. Snip the end to create an opening and twist the other end to bring the filling mixture to the open tip. Fill each egg white half with about 2 teaspoons of the mixture.
Dust the tops with paprika or lightly sprinkle additional cajun seasoning for added spice.
Refrigerate for one hour or until ready to serve.