These Tuna Luna Deviled Eggs are inspired by a sandwich I had as a kid called a “Tuna Luna.” It was made out of tuna, mayonnaise, and relish on an English muffin. I’ve incorporated all of those familiar flavors into a deviled egg!
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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. These Tuna Luna Deviled Eggs remind me of those sandwiches I had as a kid, but also of tuna salads!
Cooking and peeling hard boiled eggs can be….challenging. You can see a couple of these eggs were “difficult.” 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. They won’t have the bumps and divots that you see here! 😀
I always worry about not having enough food at any gathering, so I tend to over-cook and make a lot! And making more than needed is great when you can repurpose those leftovers. So when it comes to Tuna Luna Deviled Eggs, I make a bunch! The leftover eggs can easily be smashed and used as a tuna salad for sandwiches, salads, or as a snack!
- 6 hard boiled eggs
- 2.5 oz canned tuna (half of a net 7oz can)
- 1/3 cup mayonnaise
- 1 Tbsp relish
- 1 tsp mustard
- 1/4 tsp salt
- 3 dashes hot sauce (or black pepper to taste)
- Cut each hard boiled egg in half. Place the yolks in a small bowl. Set the whites aside.
- Mash the yolks with a fork. Add the tuna, mayonnaise, relish, mustard, salt, and hot sauce. Mix to combine. Season to taste with salt and pepper.
- Using spoons or a piping bag, fill each egg white with the tuna mixture. Garnish with tuna and relish if desired.