Tuna Deviled Eggs

Deviled eggs are a perfect appetizer, snack or lunch option. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle. 
Tuna Deviled Eggs-1-16

Sprucing up hard boiled eggs doesn’t take much time or effort, and it’s really hard to mess it up because eggs are so good to begin with. I’ve made many different variations throughout the years for many occasions, and I still have fun playing with flavors.

You probably already have most of these ingredients in your pantry. The filling is zesty and creamy and has some crunchy texture from the celery and pickle. Tuna pairs magically with eggs and the fresh herbs give the whole pantry staples flavor group some cheerful brightness.

If you’re not a fan of tuna, there are tons of other options. My other favorite is caramelized onions with bacon and/or sautéed mushrooms. Absolutely incredible pairing. Deviled eggs are also wonderful to have for lunch the next day. Or as a midnight snack:).

Instructions:

Tuna Deviled Eggs-1-27How to Hard Boil Eggs:

Hard Boiled Eggs (550x430)You can hard boil the eggs on the stove or in the Instant Pot.

Stovetop Recipe For Hard Boiled Eggs:

Instant Pot Hard Boiled Eggs: 

A few tips for Deviled Eggs

  • Plan ahead when making deviled eggs. Fresh eggs are a lot harder to peel. Buy a carton of eggs a week in advance if possible so they have a chance to “age” a bit.
  • Sometimes it helps to peel the eggs under running water or fill a bowl with water and peel the eggs under the water. At least, that’s what works for me:).

Tuna Deviled Eggs-1-26

  • I don’t know if it’s true or not, but I’ve heard that you should store the carton of eggs on it’s side to help the yolks be centered. I try to do it the night before I hard boil the eggs.

Tuna Deviled Eggs-1-25Peel the eggs and cut them in half lengthwise.

Scoop out the yolks and place them in a medium bowl. Use a whisk to mix up the yolks, mayonnaise and yogurt until smooth. (You can also use a potato masher or a fork.)

Tuna Deviled Eggs-1-24

Tuna Deviled Eggs-1-23Add the mustard, sriracha or hot sauce, garlic powder and paprika. Use any spices that you like here. Whisk again until smooth. Tuna Deviled Eggs-1-22Flake the tuna with a fork. (I used half of a 7 oz can of tuna packed in olive oil.)Tuna Deviled Eggs-1-20

What Can You Use Instead of Tuna?

Instead of the canned tuna, you can use cooked chicken, crab meat, cooked shrimp, or even ham. You can also substitute any spices or herbs that you like. As I already mentioned, bacon, caramelized onions and sautéed mushrooms taste amazing in deviled eggs too.

Add the celery, pickle, tuna, herbs and salt and pepper. (I didn’t add any salt to mine, but you’ll have to see if it needs it.) Mix to combine. Tuna Deviled Eggs-1-21

Tuna Deviled Eggs-1-19

Tuna Deviled Eggs-1-18Taste the filling and use your judgment to add more or less of any of the ingredients. Place the yolk filling into a ziptop bag and snip off the corner. Pipe out the filling into the center of the whites. Tuna Deviled Eggs-1-17Of course, you can just use a spoon to put the filling inside the whites. Garnish with more of the flaked tuna and the green onions.

Storing Deviled Eggs

You can make the deviled eggs ahead of time, up to 2 days in advance. For best results, store the whites separately, covered tightly and refrigerated. Store the yolk filling in the ziptop bag refrigerated also. Pipe the filling into the whites up to a few hours in advance.Tuna Deviled Eggs-1-15

Tuna Deviled Eggs-1-16

Print

Tuna Deviled Eggs

  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 16 eggs 1x
  • Category: Appetizer

Description

Deviled eggs are a perfect appetizer, snack or lunch option. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle.

They are made with pantry staples, so you can mix them up anytime.


Scale

Ingredients

  • 8 hard boiled eggs
  • 34 Tablespoons mayonnaise
  • 12 Tablespoons Greek yogurt or sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon hot sauce or Sriracha
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 celery stalk, minced
  • 1 small baby dill pickle, minced
  • 1/2 (7 oz) can tuna
  • 1 Tablespoon fresh green onion and parsley, minced
  • salt, ground black pepper, to taste

Instructions

  1. Hard boil the eggs. I wrote a post all about the best way to hard boil eggs.
  2. Peel the eggs and cut them in half lengthwise.
  3. Scoop out the yolks and place them in a medium bowl. Use a whisk to mix up the yolks, mayonnaise and yogurt until smooth. (You can also use a potato masher or a fork.)
  4. Add the mustard, sriracha or hot sauce, garlic powder and paprika. Whisk again until smooth.
  5. Flake the tuna with a fork. Instead of the canned tuna, you can use crab meat, cooked shrimp, or even ham. You can also substitute any spices or herbs that you like. Add the celery, pickle, tuna, herbs and salt and pepper. (I didn’t add any salt to mine, but you’ll have to see if it needs it.) Mix to combine. Taste the filling and use your judgment to add more or less of any of the ingredients.
  6. Place the yolk filling into a ziptop bag and snip off the corner. Pipe out the filling into the center of the whites. Of course, you can just use a spoon to put the filling inside the whites.
  7. Garnish with more of the flaked tuna and the green onions.
  8. You can make the deviled eggs ahead of time, up to 2 days in advance. For best results, store the whites separately, covered tightly and refrigerated. Store the yolk filling in the tiptop bag refrigerated also. Pipe the filling into the whites up to a few hours in advance.

 

6 Comments

  • guest

    Love these too…
    Actually the truth about centered egg yolks is that if the egg is fresh, it will be centered, of it is older, it will be sideways. We learned this in foods class at my university… same goes for fried eggs… if old, the white is very runny, if fresh, it stays close to the yolk :))

  • Marcia

    In the ingredients list, does “1 Tablespoon fresh green onion and parsley” mean 1 tbsp. green onion and 1 tbsp. parsley, or 1 tbsp. green onion and parsley combined (i.e., 1/2 tbsp. each)? Thanks.

  • Yuliya Ballou (Shulga)

    Thank you so much for the tuna idea! I made it for a potluck Easter dinner at my in-law’s and the dish was a hit : ) It was quick and easy to make.

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