Tuna Stuffed Deviled Eggs

These tuna stuffed deviled eggs are a simple, protein-packed twist on the classic appetizer. Creamy yolks blend with flaked tuna, relish, and mustard for a savory filling that’s perfect for parties, meal prep, or a light lunch. They come together quickly, require just a handful of pantry staples, and can be seasoned or customized to your taste. A sprinkle of paprika adds the perfect finishing touch.

Ingredients (Servings 12)

• 6 eggs
• 1 (4.5 oz) 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
• Paprika, for garnish

Directions

1. Place eggs in a saucepan and cover with water.
2. Bring to a boil, remove from heat, and let stand 15 minutes.
3. Cool eggs under cold running water and peel.
4. Slice eggs in half lengthwise and remove yolks to a bowl.
5. Mash yolks with a fork; add tuna, relish, mustard, sugar, and onion powder.
6. Stir in mayonnaise until creamy but firm; season with salt and pepper.
7. Spoon filling into egg white halves.
8. Sprinkle with paprika and serve.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: ~70 kcal per serving | Servings: 12

Tips

• Trim a tiny slice off the bottom of each egg white if you want them to sit perfectly flat.
• Chill filled eggs 20 minutes before serving for best texture and flavor.

FAQ

Can I use Dijon instead of yellow mustard?
Yes—Dijon adds a slightly sharper flavor.

Can I replace tuna with chicken?
Absolutely—canned chicken works well as a substitute.

How long do deviled eggs keep?
Store in an airtight container up to 2 days.

Can I make the filling ahead?
Yes—prepare the filling and refrigerate, then fill eggs just before serving.

What extra mix-ins work well?
Dill, chopped onion, curry powder, garlic, chopped tomato, or pimentos can all enhance the flavor.