If you love deviled eggs and can never say no to tuna, you are going to absolutely adore this Tuna Stuffed Deviled Eggs Recipe. It’s the perfect marriage of creamy, tangy, and savory flavors wrapped in a simple yet elegant bite. Each egg half is packed with a luscious tuna filling, enriched with a hint of mustard, a splash of fresh lemon, and just the right amount of crunch from pickle relish. Whether you’re serving it at a casual get-together or a fancy brunch, this recipe will quickly become your go-to appetizer that everyone asks for again and again.
Ingredients You’ll Need
The beauty of this Tuna Stuffed Deviled Eggs Recipe lies in its simplicity and the powerful flavors each ingredient brings. These essentials come together to create a creamy filling that’s rich but balanced, with the egg whites providing the perfect vessel to showcase all the tastes and textures.
- 6 large eggs: Hard-boiled to tender perfection, these form the classic deviled egg base.
- 1 (5 oz) can tuna, drained and flaked: Choose tuna packed in water for a clean flavor and easy flaking.
- 1 tablespoon mayonnaise: Adds creaminess and binds the filling ingredients smoothly.
- 1 tablespoon Dijon mustard: Brings a sharp, tangy kick that brightens the mix.
- 1 tablespoon sweet pickle relish (optional): For a subtle crunch and a touch of sweetness that balances the richness.
- 1 tablespoon fresh lemon juice: Delivers fresh acidity to elevate all other flavors.
- Salt and freshly ground black pepper: To taste, enhancing every bite with seasoning.
- Paprika or smoked paprika: For a dash of color and a hint of smoky depth at the end.
- Fresh parsley or dill, chopped: A final herbaceous flourish that lifts the whole dish.
How to Make Tuna Stuffed Deviled Eggs Recipe
Step 1: Hard Boil the Eggs
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat, then lower the heat to a gentle simmer for about 10 to 12 minutes. This ensures the yolks are fully cooked but still creamy inside. Once done, immediately transfer the eggs into a bowl of ice water or run them under cold water to cool them down quickly, which also makes peeling easier.
Step 2: Prepare the Tuna Filling
While your eggs are chilling, grab that can of tuna and drain it well. Place the tuna in a medium mixing bowl and use a fork to gently flake it into small pieces. Now add the mayonnaise, Dijon mustard, and if you’re feeling adventurous, include that sweet pickle relish for a bit of crunch and fun zing. Then squeeze in fresh lemon juice and season with salt and black pepper. Mix it all together until the filling is creamy and perfectly combined – this mixture is what makes your deviled eggs pop with flavor.
Step 3: Peel and Prep the Eggs
Once the eggs have cooled, peel them carefully and slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl. To create the filling, add half of your tuna mixture to the yolks and mash everything together with a fork until smooth. Feel free to add a bit more mayonnaise if the consistency feels too dense – you want it silky enough to pipe or spoon into the egg whites with ease.
Step 4: Fill the Egg Whites
Scoop or pipe the creamy tuna filling back into the hollowed-out egg whites. Using a piping bag fitted with a decorative tip can elevate the presentation for parties or gatherings, but a spoon works beautifully too for a more rustic appeal. Each egg half should get a generous amount of filling so you get a nice balance with every bite.
Step 5: Garnish and Serve
Finish by sprinkling a little paprika or smoked paprika on top for a pop of vibrant color and an extra layer of flavor. To add freshness and a touch of herbaceous brightness, scatter some chopped parsley or dill over the eggs. These garnishes not only look stunning but also complement the tuna filling perfectly. Serve these immediately or chill them in the refrigerator until you’re ready to impress your guests.
How to Serve Tuna Stuffed Deviled Eggs Recipe
Garnishes
Don’t underestimate the power of a good garnish! Besides paprika and fresh herbs, you could add finely chopped chives or even a small caper for an unexpected pop. These little touches bring texture, color, and an extra flavor layer that makes the dish feel special and thoughtfully prepared.
Side Dishes
These Tuna Stuffed Deviled Eggs make a fantastic appetizer alongside crisp garden salads, fresh crudité platters, or crusty bread. They also pair brilliantly with light seafood dishes or a chilled white wine for a delightful afternoon gathering or picnic spread.
Creative Ways to Present
For a festive touch, try arranging your deviled eggs on a bed of mixed greens or edible flowers. You could also serve them in avocado halves for a trendy presentation, or add a slice of cucumber beneath each egg half for extra crunch and color. The possibilities are endless and always fun to explore!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), store them covered in an airtight container in the refrigerator. They’ll keep fresh for up to two days. It’s best to add garnishes just before serving again to keep things looking crisp.
Freezing
Freezing deviled eggs, especially with tuna filling, is not recommended because the texture of both eggs and filling can become rubbery or watery once thawed. For the best taste and texture, enjoy this Tuna Stuffed Deviled Eggs Recipe fresh.
Reheating
Deviled eggs, including this tuna variety, are meant to be served chilled or at room temperature. If you prefer them slightly warmer, leave them at room temperature for about 20 minutes before serving but avoid microwaving as it can affect texture and flavor.
FAQs
Can I use different types of tuna for this recipe?
Absolutely! While water-packed tuna is recommended for a lighter flavor, you can use oil-packed tuna if you prefer a richer taste. Just be sure to drain any excess oil before mixing.
Is there a substitute for mayonnaise in the filling?
Yes! Greek yogurt or mashed avocado can be great alternatives if you want to cut down on mayo or add a different flavor twist. They’ll keep the filling creamy while adding unique nutritional benefits.
How many eggs does this recipe make?
This recipe uses six large eggs and makes 12 stuffed deviled egg halves, perfect for serving around a dozen people or a smaller crowd with leftovers.
Can I prepare this recipe ahead of time for a party?
Definitely! The filling can be made a day in advance and stored in the fridge. Fill the egg whites on the day of your event for optimal texture and appearance.
What if I don’t have sweet pickle relish?
You can omit the relish entirely or substitute it with finely chopped dill pickles or capers for a similar tangy crunch. It’s a flexible ingredient based on your taste preferences.
Final Thoughts
This Tuna Stuffed Deviled Eggs Recipe is truly a crowd-pleaser that’s surprisingly easy to make but feels so indulgent and special. Every bite offers a delightful combination of creamy tuna goodness and classic deviled egg charm. I can’t wait for you to try it and share it with loved ones — it might just become your new favorite appetizer for every occasion!
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Tuna Stuffed Deviled Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled egg halves (serves 12)
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Tuna Stuffed Deviled Eggs combine the classic creamy deviled egg with a savory tuna filling, creating a protein-packed appetizer that’s perfect for parties, picnics, or a light snack. Made with hard-boiled eggs, flaked tuna, mayonnaise, Dijon mustard, and a hint of sweet pickle relish, these deviled eggs are garnished with paprika and fresh herbs for bright flavor and appealing presentation.
Ingredients
For the Deviled Eggs:
- 6 large eggs
- 1 (5 oz) can tuna, drained and flaked (preferably packed in water)
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish (optional)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Paprika or smoked paprika, for garnish
- Fresh parsley or dill, chopped, for garnish
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them completely with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 10-12 minutes to ensure the yolks are hard-cooked. Remove the eggs from the pot and transfer them to a bowl of ice water or rinse under cold running water to cool and stop the cooking process.
- Prepare the filling: While the eggs are cooling, drain the tuna thoroughly and place it in a medium bowl. Use a fork to break the tuna into fine flakes. Add the mayonnaise, Dijon mustard, sweet pickle relish (if using), fresh lemon juice, salt, and freshly ground black pepper. Mix well until the ingredients combine into a creamy, smooth filling.
- Prepare the eggs: Carefully peel the cooled eggs and slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl. Add half of the prepared tuna mixture to the yolks and mash together with a fork until the mixture is smooth and evenly combined. Adjust the texture by adding more mayonnaise if necessary to achieve a creamy consistency.
- Fill the eggs: Spoon or pipe the combined tuna and yolk mixture back into the hollowed egg whites. For a polished look, use a piping bag fitted with a decorative tip, or simply use a spoon to fill each egg half.
- Garnish and serve: Lightly sprinkle paprika or smoked paprika over the filled eggs to add color and a touch of smoky flavor. Garnish with freshly chopped parsley or dill for brightness and an herbal note. Serve the deviled eggs immediately, or refrigerate until ready to serve.
Notes
- For best results, use eggs that are at least a week old as they peel more easily after boiling.
- The sweet pickle relish is optional but adds a nice contrast of flavor and texture to the filling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- These deviled eggs can be prepared a few hours in advance and stored covered in the refrigerator.
- Add a dash of hot sauce or cayenne pepper to the tuna mixture for a spicy twist.
