Perfect Deviled Eggs with Tuna

Here is my favorite deviled eggs with tuna recipe, with creamy mayonnaise, tangy mustard, and a good amount of flaked tuna mixed right into the filling for a protein-packed twist on the classic appetizer.

These deviled eggs are my go-to for potlucks and game day gatherings. I always make a full dozen because they disappear so fast—the tuna adds a nice heartiness that regular deviled eggs just don’t have.

What Kind of Tuna Should I Use?

For deviled eggs with tuna, you’ll want to grab canned tuna since it’s already cooked and ready to mix right in. Both tuna packed in water or oil will work fine, though water-packed tends to be a bit lighter and lets the other flavors shine through more. When it comes to the type, albacore (white tuna) has a milder flavor and firmer texture, while chunk light tuna is more budget-friendly and has a slightly stronger taste. Just make sure to drain your tuna really well before mixing it into your filling, otherwise you’ll end up with a watery mess that won’t hold its shape in the egg whites.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Tuna: If you’re not a tuna fan, try using canned salmon, cooked shrimp (chopped), or even canned crab meat. Just drain them well before mixing with the yolk mixture.
• Mayonnaise: You can swap mayo for Greek yogurt or sour cream if you want a lighter option. The texture will be slightly different but still tasty. You could also do half mayo and half Greek yogurt as a middle ground.
• Mustard: Yellow mustard is classic, but Dijon or whole grain mustard work great too. Just keep in mind that Dijon has a stronger kick, so you might want to start with less and add more to taste.
• Tabasco: Any hot sauce works here – try sriracha, Frank’s RedHot, or your favorite brand. You can also leave it out completely if you prefer no heat.
• Paprika: Regular paprika is fine for garnish, but smoked paprika adds a nice flavor boost. Cayenne pepper works too if you want extra spice, just use it sparingly.
• Eggs: This is one ingredient you really can’t substitute – you need real hard-boiled eggs for deviled eggs to work.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hard-boiled eggs is skipping the ice bath after cooking, which makes peeling a nightmare and can leave you with torn, pitted egg whites – plunge those eggs into ice water for at least 5 minutes to stop the cooking and make peeling a breeze.

Overcooking your eggs leads to that unappetizing gray-green ring around the yolk, so stick to the 13-minute timing and don’t let them sit in hot water any longer than needed.

When mixing your filling, be careful not to add too much mayo at once – start with less than the recipe calls for and add more if needed, since drained tuna can vary in moisture content and you don’t want a runny filling that won’t hold its shape.

For easier piping, make sure your yolk mixture is smooth and lump-free by mashing it well with a fork before adding the other ingredients, and if it seems too thick to pipe, add a teaspoon of water or pickle juice to loosen it up.

What to Serve With Deviled Eggs?

Deviled eggs with tuna make a great appetizer or light lunch, and they pair really well with crispy crackers or toasted baguette slices on the side. I like to serve them alongside a fresh cucumber and tomato salad or some crunchy celery and carrot sticks to balance out the richness of the mayo and tuna. If you’re making these for a party or gathering, they go nicely with other finger foods like cheese and crackers, olives, or a simple pasta salad. For a more filling meal, try serving them with a bowl of soup or on top of mixed greens for a protein-packed salad.

Storage Instructions

Store: Keep your deviled eggs in an airtight container in the fridge for up to 2 days. They’re best eaten within the first day or two since the filling can get a bit watery after that. I like to store them on a plate covered with plastic wrap so they don’t slide around.

Make Ahead: You can prep these a few hours before serving, which is great for parties. Just boil and fill the eggs, then cover and refrigerate until you’re ready to serve. Wait to sprinkle the paprika on top until right before serving so it looks fresh and doesn’t get soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 110-120 g
• Fat: 85-95 g
• Carbohydrates: 8-12 g

Ingredients

For the eggs:

• 12 eggs
• paprika

For the filling:

• 12 oz tuna
• 6 tablespoons mayonnaise
• 3 tsp mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 dashes tabasco (optional but recommended for a subtle heat that cuts through the richness)
• 1 tbsp capers, minced
• 1/4 tsp onion powder

Step 1: Hard-Boil and Chill the Eggs

• 12 eggs
• ice water for chilling

Place eggs in a pot and cover with about 1 inch of cold water.

Bring to a rolling boil over high heat, then immediately remove from heat, cover the pot, and let sit for 13 minutes.

This gentle carryover cooking creates perfectly cooked yolks without that gray-green ring.

Transfer eggs to an ice bath (bowl with ice and cold water) for at least 5 minutes to stop the cooking process and make peeling easier.

Gently peel under cool running water, starting from the wider end where the air pocket is—this makes the process much smoother.

Step 2: Prepare the Tuna and Create the Filling Base

• 12 oz tuna, drained
• 6 tablespoons mayonnaise
• 3 tsp mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 dashes tabasco
• 1 tbsp capers, minced
• 1/4 tsp onion powder

While eggs chill, drain the tuna thoroughly in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid and oil—this prevents a watery filling.

In a mixing bowl, combine the mayonnaise, mustard, salt, pepper, Tabasco, minced capers, and onion powder.

Stir well to create a cohesive base.

I find that mixing these seasonings into the mayo first helps distribute flavors evenly rather than adding them to the yolks, which can create pockets of strong flavor.

Step 3: Combine Yolks with Filling and Prepare for Serving

• hard-boiled eggs from Step 1
• seasoned mayo-tuna mixture from Step 2

Halve the chilled eggs lengthwise and carefully scoop the yolks into the bowl with your seasoned mayo mixture.

Mash the yolks gently with a fork until no large lumps remain, then fold in the drained tuna until just combined—overmixing can make the filling dense and pasty.

Transfer the mixture to a piping bag fitted with a small round or star tip (or simply use a small spoon) and pipe or spoon the filling generously into each egg white half.

For easier piping, I like to cut a small corner off a simple plastic bag and use that instead of dirtying a pastry bag.

Step 4: Finish and Serve

• filled eggs from Step 3
• paprika

Arrange the filled eggs on a serving platter and dust generously with paprika for both color and a subtle smoky flavor.

Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve—these taste best served chilled.

Perfect Deviled Eggs with Tuna

Delicious Perfect Deviled Eggs with Tuna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 12 servings

Calories 1325 kcal

Ingredients

  

For the eggs

• 12 eggs
• paprika

For the filling

• 12 oz tuna
• 6 tablespoons mayonnaise
• 3 tsp mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 dashes tabasco (optional but recommended for a subtle heat that cuts through the richness)
• 1 tbsp capers, minced
• 1/4 tsp onion powder

Instructions

 

• Place eggs in a pot and cover with about 1 inch of cold water. Bring to a rolling boil over high heat, then immediately remove from heat, cover the pot, and let sit for 13 minutes. This gentle carryover cooking creates perfectly cooked yolks without that gray-green ring. Transfer eggs to an ice bath (bowl with ice and cold water) for at least 5 minutes to stop the cooking process and make peeling easier. Gently peel under cool running water, starting from the wider end where the air pocket is—this makes the process much smoother.
• While eggs chill, drain the tuna thoroughly in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid and oil—this prevents a watery filling. In a mixing bowl, combine the mayonnaise, mustard, salt, pepper, Tabasco, minced capers, and onion powder. Stir well to create a cohesive base. I find that mixing these seasonings into the mayo first helps distribute flavors evenly rather than adding them to the yolks, which can create pockets of strong flavor.
• Halve the chilled eggs lengthwise and carefully scoop the yolks into the bowl with your seasoned mayo mixture. Mash the yolks gently with a fork until no large lumps remain, then fold in the drained tuna until just combined—overmixing can make the filling dense and pasty. Transfer the mixture to a piping bag fitted with a small round or star tip (or simply use a small spoon) and pipe or spoon the filling generously into each egg white half. For easier piping, I like to cut a small corner off a simple plastic bag and use that instead of dirtying a pastry bag.
• Arrange the filled eggs on a serving platter and dust generously with paprika for both color and a subtle smoky flavor. Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve—these taste best served chilled.