Tuna Deviled Eggs combine the popular cold tuna salad recipe into a finger food appetizer. A great seafood snack or party food for game day and holidays! Gluten free.
Deviled eggs are an absolute staple for games, events, and holidays around here. And while the classic deviled egg is always great, I love to change things up by using different flavors.
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Kim’s Tips
Because we add so much for the filling, it can easily stretch to a full dozen eggs (24 deviled eggs). Alternatively, the leftover filling can be eaten in a sandwich! Or on a spoon!
If you assemble the deviled eggs in advance, they will develop a skin on the filling. I prefer to have the filling and egg whites all chilled and ready to go, and then assemble right when serving to avoid this.
Make sure to drain your tuna so your filling is not too runny!
Hard Boiled Eggs
Cooking and peeling hard boiled eggs can be….challenging. So many methods tend to not work out very well.
I do love to purchase the pre-boiled, pre-peeled eggs that you can find at your grocery store to make assembly even faster and the eggs a perfect shape. This is especially great if you REALLY need them to look perfect, you are making a LOT, or you just like the convenience.
At home, the only method that has ever worked regularly for me is the Instant Pot 5-5-5 method.
This method means you stack the eggs on a trivet ijn the instant pot with 1 cup of water and cook on high/manual pressure for 5 minutes. Then let it sit on natural release for 5 minutes. Next, manual release the rest of the pressure out and then put the eggs in a bowl of ice water for at least 5 minutes.
They peel like a DREAM! I do have an egg or two crack and cook with weird bumps once in a while (so I cook extra), but this is my favorite method!
More Deviled Egg Recipes
Tuna Salad Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 1 can canned tuna (approximately 4-6 ounces depending on brand)
- ¼ cup mayonnaise
- 1 Tablespoon dill relish
- 1 Tablespoon celery finely chopped
- 1 teaspoon mustard I like to use Dijon, but any mustard you like is great!
- 1/4 teaspoon salt
- 3 dashes hot sauce (or black pepper to taste)
Instructions
- Cut each hard boiled egg in half. Place the yolks in a small bowl. Set the whites aside.6 hard boiled eggs
- Drain the can of tuna to remove most of the oil/water. If desired, reserve approximately 1 Tablespoon of tuna for garnish and set aside.1 can canned tuna
- Mash the yolks with a fork. Add the tuna, celery, mayonnaise, relish, mustard, salt, and hot sauce. Mix to combine (the tuna will break up as you mix). Season to taste with hot sauce, salt and pepper.¼ cup mayonnaise, 1 Tablespoon dill relish, 1 Tablespoon celery, 1 teaspoon mustard, 1/4 teaspoon salt, 3 dashes hot sauce
- Using spoons or a piping bag, fill each egg white with the tuna mixture. Garnish with tuna, celery pieces, and/or relish if desired.
I regularly eat eggs. This seems like a palatable recipe, Kim!