This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
12
Yield:
12 deviled eggs
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

    Advertisement
  • Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

  • Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Cook's Notes:

Slice a small sliver off bottom of egg whites to allow them to sit flat if you like.

Optional add-ins or substitutions include dill pickle relish, chopped onion, dill, curry, Dijon mustard, garlic, chopped tomato, chopped pimento.

Nutrition Facts

71 calories; protein 5.9g 12% DV; carbohydrates 0.8g; fat 4.9g 8% DV; cholesterol 97.3mg 32% DV; sodium 68.5mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2014
Very tasty! I'm not used to tuna in my deviled eggs but it turned out well! Read More
(8)

Most helpful critical review

Rating: 2 stars
05/01/2015
I rather enjoy tuna fish (when prepared how I like it) and I LOVE eggs. Scrambled deviled sunny side up doesn't matter. So this recipe seemed like something I would absolutely love but sadly I was disappointed. Not much flavor. These taste more like tuna than deviled eggs. To be honest I really couldn't taste much egg. If someone had served the mixture to me without telling me there was egg in it I probably would've never known. I'm sure there are people out there who love tuna the way that I love eggs so this may be perfect for those people but this recipe just wasn't for me. In the future I MAY attempt this one again only with half the tuna. It has potential. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/26/2014
Very tasty! I'm not used to tuna in my deviled eggs but it turned out well! Read More
(8)
Rating: 5 stars
05/17/2014
This looks really good. I put eggs in my tuna so this is a reversal. I made these and they were very good. I did not have regular yellow mustard so had to use dijon but I do not think it probably changed the flavor much. I will definitely make these again and also serve to guests and family at gatherings. For decoration you could put small goldfish crackers around the serving tray. Memorial Day is coming up very shortly and these tuna stuffed eggs will be on my menu list for sure. Thank you Figueroas for sharing this recipe. Read More
(4)
Rating: 2 stars
05/01/2015
I rather enjoy tuna fish (when prepared how I like it) and I LOVE eggs. Scrambled deviled sunny side up doesn't matter. So this recipe seemed like something I would absolutely love but sadly I was disappointed. Not much flavor. These taste more like tuna than deviled eggs. To be honest I really couldn't taste much egg. If someone had served the mixture to me without telling me there was egg in it I probably would've never known. I'm sure there are people out there who love tuna the way that I love eggs so this may be perfect for those people but this recipe just wasn't for me. In the future I MAY attempt this one again only with half the tuna. It has potential. Read More
(3)
Advertisement