I’ve always loved the nostalgic comfort of tuna salad sandwiches and adored deviled eggs. So I figured—why not combine the two into the ultimate creamy, protein-packed appetizer?
These Tuna Salad Deviled Eggs take the best parts of both: flaked tuna, creamy mayo, crunchy celery, and Dijon mustard blended right into the yolks.
They’re savory, satisfying, and surprisingly elegant for something so simple.
The sprinkle of paprika and fresh parsley adds a touch of elegance and flavor that will impress your guests.
This dish is not only tasty but also easy to prepare. With just a handful of ingredients, including eggs, tuna, and a few seasonings, you’ll have a crowd-pleasing dish ready in no time.
Whether you’re serving them at a gathering or enjoying them as a light meal, these deviled eggs are sure to be a hit.
Here’s Why You’ll Love My Tuna Salad Deviled Eggs
These deviled eggs are more than just a snack—they’re a filling, flavorful mini meal. The tuna adds richness and protein, while the mayo and Dijon give the filling a creamy, tangy finish.
The finely diced celery brings in just the right crunch for contrast. It’s a great way to stretch a can of tuna and turn ordinary deviled eggs into a hearty, crowd-pleasing bite.
Delicious Tuna Salad Deviled Eggs
These Tuna Salad Deviled Eggs offer a delightful twist on a classic appetizer. The creamy filling combines eggs with flavorful tuna, creating a rich texture that is both satisfying and delicious.
The mixture features mayonnaise and Dijon mustard, which enhance the taste and provide a luscious consistency.
Adding crunchy celery introduces a refreshing bite, making each mouthful enjoyable.
To top it off, a sprinkle of paprika and freshly chopped parsley adds an eye-catching pop of color and flavor, elevating the overall presentation of this dish.
Preparation and Ingredients
Crafting these Tuna Salad Deviled Eggs requires minimal effort and just a few key ingredients. Start with hard-boiled eggs, which serve as the base of this dish.
Drained canned tuna is essential for the filling, bringing protein and flavor to the mix. The mayonnaise and Dijon mustard not only bind the ingredients together but also enhance the creaminess of the filling.
Chopped celery adds crunch, while paprika and parsley provide the finishing touches that make these eggs visually appealing and deliciously seasoned.
Making the Filling
To create the luscious filling, begin by halving the hard-boiled eggs and placing the yolks into a mixing bowl.
Next, combine the yolks with the drained tuna, mayonnaise, Dijon mustard, and chopped celery.
Using a fork, mash the mixture until it reaches a smooth and creamy consistency, making sure to blend in the seasonings of salt and pepper to taste.
Filling the Egg Whites
Once the filling is prepared, it’s time to assemble the deviled eggs.
Spoon or pipe the creamy tuna mixture back into the hollowed-out egg whites, ensuring a generous heap for a beautiful presentation.
This step not only makes for a stunning display but also guarantees that each bite is packed with flavor.
Garnishing for Presentation
The final touch in creating these Tuna Salad Deviled Eggs is the garnish. A light dusting of paprika over the filled eggs adds both flavor and a pop of color.
Finishing off with a sprinkle of freshly chopped parsley gives a vibrant look, making the dish visually appealing and inviting.
These little touches enhance not only the aesthetics but also the overall taste, making them perfect for any gathering or casual snack.
Serving Suggestions and Pairings
These Tuna Salad Deviled Eggs are versatile and can be served at various occasions, from casual get-togethers to formal gatherings.
Pair these with a fresh tomato salad, grilled asparagus, or pasta salad for a well-rounded lunch. At a party, they work great on a tray of assorted deviled eggs or alongside mini sandwiches and crostini.
You could even tuck a few into a bento box or picnic basket.
They also work well alongside crackers or toasted bread, providing a delightful contrast in textures. Whatever the occasion, these deviled eggs are sure to be a popular choice!
Tips for the Best Tuna Salad Deviled Eggs
- Use tuna packed in water and drain it well to avoid a watery filling.
- Don’t skip the celery—it gives a crucial crisp texture.
- Mix gently so the tuna stays light and fluffy in the yolk blend.
- Use a piping bag for a clean presentation, or spoon it in for a rustic look.
- Sprinkle with paprika or chopped parsley for a pretty finish.
Classic Tuna Salad Deviled Eggs
Course: AppetizerCuisine: AmericanDifficulty: Easy12
deviled eggs15
minutes10
minutes90
kcal
These Tuna Salad Deviled Eggs are a delightful blend of creamy egg yolks mixed with tuna, mayonnaise, and Dijon mustard, resulting in a rich and savory filling. The addition of crunchy celery gives each bite a satisfying texture, while paprika and parsley lend a fresh and vibrant finish.
Ingredients
6 large eggs
1 (five-ounce) can of tuna, drained and flaked
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
3 tablespoons finely diced celery
Salt and pepper to taste
Optional: paprika or chopped fresh parsley for garnish
Directions
- Boil the Eggs:
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath and peel when cool.
- Halve the Eggs:
- Slice eggs in half lengthwise. Scoop yolks into a bowl and place whites on a platter.
- Make the Filling:
- Mash the yolks with mayonnaise and mustard until smooth. Fold in tuna, celery, salt, and pepper. Mix until creamy and well combined.
- Fill the Eggs:
- Spoon or pipe the tuna yolk mixture into each egg white. Garnish with paprika or parsley, if desired.
Notes
- Use chunk light or solid white tuna based on your flavor preference—both work well.
- You can also add a squeeze of lemon juice or a dash of hot sauce for a little zing.
- These are great for meal prep too—just store the filling and egg whites separately and fill before serving.
Storage of Leftovers
Store in a single layer in an airtight container in the refrigerator for up to 2 days. These are best served cold. Do not freeze.
