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


  • 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 can tuna (3.5 oz total)
  • 1 Tablespoon fresh green onion and parsley (minced)
  • salt (ground black pepper, to taste)


  1. Hard boil the 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.