Tuna salad deviled eggs

This tuna salad deviled eggs is another versatile recipe: with a few base ingredients you have a wonderful dish but by adding a few other ingredients you get a more “sophisticated” version of it.

tuna salad deviled eggs from above

For the “sophisticated” version (aka tuna salad deviled eggs) you need: eggs, mayonnaise, Dijon mustard, hot sauce, celery, onion and tuna. For the simplest version (pictured here): eggs, mayonnaise, Dijon mustard and tuna. Both options are amazing. You get to choose depending on your taste preferences, ingredient availability, mood, etc.

tuna salad deviled eggs on an rectangular egg plate

These eggs are a great lunch box option, finger food for a party or even a mid-morning or afternoon snack. They are simple, quick and easy to prepare: boil the eggs, mash the yolks and mix with the rest of the ingredients of your choice. Fill the halves of the egg whites with the tuna salad mixture and refrigerate until ready to eat.

lateral view of a tuna salad egg

Another great feature of these eggs is that if you have leftovers, you can chop the whites mix well with the tuna salad, maybe add a bit more mayo, get a couple slices of bread and make a sandwich!

Definitely worth trying them!

tuna salad deviled eggs from above
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tuna salad deviled eggs from above

Tuna salad deviled eggs

  • Author: Carla
  • Prep Time: 20 min
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: lunch, finger food


An easy, tasty and healthy lunch, snack and party finger food.


  • 8 eggs
  • 1 can tuna in olive oil
  • 5 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • salt
  • pepper
  • 12 dashes hot sauce *
  • 1 tbsp chopped onion *
  • 1 tbsp chopped celery *
  • chives or dill to decorate (optional)


  1. Hard boil the eggs: bring water to a boil in a sauce pan. Add the eggs once water is boiling. Boil for 10 min. Remove from heat and cool under running water and transfer to a bowl with ice water to stop cooking (you will also be able to start peeling them sooner).
  2. Cut the eggs in half lengthwise. Remove the yolks and place them in a bowl.
  3. Mash the yolks with a spoon and add the rest of the ingredients. Mix well and adjust any seasoning.
  4. Fill the whites with the tuna salad. You can use a spoon, a small ice-cream scoop or a piping bag. Sprinkle chives or dill on top (optional).
  5.  Refrigerate until ready to serve.


* Hot sauce, onion and celery are totally optional. I usually do mine without and they taste amazing. This is just a matter of preference and ingredients in hand.

Keywords: tuna salad deviled eggs, finger food, snacks

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