Tuna Salad Deviled Eggs

Looking down on Tuna Deviled Eggs spread out on a wood board.

No ratings yet

Tuna Salad Deviled Eggs combine the popular cold seafood salad into a finger food appetizer. A great snack or party food for game day and holidays! Gluten free.

Prep Time10

Cook Time5

Total Time30

Cuisine: American

Course: Appetizer

Servings: deviled eggs

Calories: 85kcal

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.

Notes

I prefer to serve these completely chilled. You can make the filling in advance and keep chilled with the whites. When ready to serve, fill each white with the mixture. Eggs filled in advance tend to develop a skin over the yolk.

The filling could easily be stretched to 12 whole eggs (24 deviled eggs). Simply discard the extra 6 yolks (or add them to the filling mixture) and use the same filling recipe. No need to double the filling, unless you want extra for a sandwich!

I prefer to use hard boiled eggs already peeled from the store when making a lot. If cooking at home, the 5-5-5 method in the Instant Pot never fails me! (5 minutes manual pressure cook, 5 minutes natural release, then manual release, and 5 minute ice bath).

Nutrition