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Tuna Stuffed Deviled Eggs

Rated as 3.75 out of 5 Stars

"This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays."
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45 m servings 71
Original recipe yields 12 servings (12 deviled eggs)


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  1. 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.
  2. 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.
  3. 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

Per Serving: 71 calories; 4.9 0.8 5.9 97 69 Full nutrition

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Read all reviews 3
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Very tasty! I'm not used to tuna in my deviled eggs, but it turned out well!

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 prob...

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...