Tuna Stuffed Deviled Eggs are a savory twist on classic deviled eggs, with tuna, sweet pickle relish, mustard, mayonnaise, onion powder, and paprika mixed into the yolk filling. They make an easy protein-rich appetizer for parties, lunches, picnics, and holiday trays.
The tuna makes the filling a little more substantial than traditional deviled eggs, while the relish and mustard keep it bright and tangy. The key is adding just enough mayonnaise to make the mixture creamy without making it loose.
Why You’ll Like These Tuna Deviled Eggs
- Simple pantry ingredients: Eggs, canned tuna, mayonnaise, mustard, and relish do most of the work.
- Make-ahead friendly: The eggs and filling can be prepared in advance and chilled.
- More filling than classic deviled eggs: Tuna adds extra texture and makes each half feel more substantial.
- Easy to customize: Dill, Dijon, chopped onion, garlic, or pimento can all work as optional additions.
Tips for Smooth Filling
Drain the tuna well before mixing it with the yolks. Extra liquid can make the filling watery. Mash the yolks first, then add the tuna and seasonings before gradually stirring in the mayonnaise.
If you want the egg halves to sit flat on a platter, trim a very thin slice from the rounded bottom of each white before filling.
Ingredients
- 6 eggs
- 1 4.5-ounce can tuna, drained and flaked
- 2 teaspoons sweet pickle relish, drained
- 1 teaspoon mustard
- 1/4 teaspoon white sugar, optional
- 1/8 teaspoon onion powder
- 2 1/2 tablespoons mayonnaise, or as needed
- Salt and pepper, to taste
- 1 pinch paprika, or as desired
How to Make Tuna Stuffed Deviled Eggs
- Place the eggs in a saucepan and cover with water.
- Bring the water to a boil, remove the pan from the heat, and let the eggs stand in the hot water for 15 minutes.
- Cool the eggs under cold running water, then peel them.
- Cut the eggs in half lengthwise and place the yolks in a small bowl.
- Mash the yolks with a fork, then stir in the tuna, pickle relish, mustard, optional sugar, and onion powder.
- Add the mayonnaise gradually until the filling is creamy but still firm enough to hold its shape. Season with salt and pepper.
- Arrange the egg whites cut-side up on a serving platter.
- Spoon the tuna mixture into the egg white halves.
- Sprinkle with paprika and chill until ready to serve.
Easy Variations
You can swap sweet relish for dill relish, use Dijon instead of yellow mustard, or add a little chopped dill, onion, garlic, tomato, pimento, or curry powder. Keep additions finely chopped so the filling remains easy to spoon into the egg whites.
Make-Ahead and Storage
These deviled eggs are best served well chilled. You can boil the eggs and make the filling ahead, then assemble them a few hours before serving. Store leftovers covered in the refrigerator and use within about 2 days.
More Easy Appetizers
Try Cajun Shrimp Deviled Eggs, Shrimp Cocktail, or Crab Stuffed Mushrooms. Browse more ideas in the Appetizers and Seafood categories.