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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