These creamy deviled eggs with tuna are a healthy, quick and easy finger food. It’s the perfect recipe for a quick snack, or to serve at a picnic or potluck.
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Deviled eggs are an American favorite, and this version with canned tuna is one of the more popular varieties. I have been loving making these as an easy midday snack on lazy weekends, or even serving them with some bread or a side salad as a larger meal.
🥘 Ingredients
To make these deviled eggs with tuna you will need hard boiled eggs (or raw eggs to boil!), canned tuna, Greek yogurt, dill and black pepper.
🔪 Instructions
Prepare the hard boiled eggs. You can boil eggs using the traditional stove top method, or make air fryer hard boiled eggs.
Slice the eggs in half lengthways, and scoop out the egg yolks. Mash them together in a separate bowl.
Add canned drained tuna, dill, black pepper and Greek yogurt to the egg yolks, and stir to combine everything.
Add a spoonful of the tuna egg yolk mixture into the egg yolk holes of the hard boiled eggs. Garnish with some dill on top, and serve!
💭 Top tips
Here is how you make perfect deviled eggs with tuna:
- Use canned tuna in brine, water or oil. Make sure to drain off the liquid completely before you use the fish.
- The eggs have to be very hard boiled. If the yolks are slightly soft or wet, the filling will be wet and have the wrong texture.
- Feel free to change the seasoning to suit your preferences!
🥗 Serving suggestions
Deviled eggs are often served as a snack, or as a part of a picnic, BBQ or potluck buffet.
You can also serve these delicious egg finger foods with a side salad for a quick and easy cold meal; perfect for hot summer days.
🍲 Leftovers
Leftover deviled eggs with tuna can be stored in the fridge for up to 2 days. I do not recommend freezing them, as frozen boiled eggs tend to get very rubbery.
📋 Frequently asked questions
What are deviled eggs? – Deviled eggs are hard boiled eggs where the yolks are scooped out and combined with other ingredients before being stuffed back into the egg whites. This version uses canned tuna, but there are many other varieties to try!
What can I replace the yogurt with? – If you don’t have, or don’t like Greek yogurt, you can use mayonnaise, creme fraiche, sour cream, or even hummus. The main thing is to use something that’s creamy, so get creative!
Is this recipe allergy friendly? – This recipe is gluten free, nut free and soy free. It contains fish, egg and dairy.
Can this be made without tuna? – Absolutely. You can omit the tuna altogether, or replace it with other ingredients such as diced pickles, avocado, smoked salmon or prawns. Deviled eggs can be varied endlessly!
More egg recipes
- Avocado egg salad
- Baked egg in avocado
- Egg and sausage casserole
- Crustless frittata with broccoli
- Broccoli sausage egg casserole
Recipe
Deviled Eggs with Tuna
Ingredients
- 6 hard boiled eggs
- ½ tsp dill
- 2 tbsp Greek yogurt
- 60 g canned tuna (drained weight)
- freshly ground black pepper
Instructions
- Prepare the hard boiled eggs. You can boil eggs using the traditional stove top method, or make air fryer hard boiled eggs.
- Slice the eggs in half lengthways, and scoop out the egg yolks. Mash them together in a separate bowl.
- Add canned drained tuna, dill, black pepper and Greek yogurt to the egg yolks, and stir to combine everything.
- Add a spoonful of the tuna egg yolk mixture into the egg yolk holes of the hard boiled eggs. Garnish with some dill on top, and serve
Notes
Leftovers
Leftover deviled eggs with tuna can be stored in the fridge for up to 2 days. I do not recommend freezing them, as frozen boiled eggs tend to get very rubbery.Top tips
Here is how you make perfect deviled eggs with tuna:- Use canned tuna in brine, water or oil. Make sure to drain off the liquid completely before you use the fish.
- The eggs have to be very hard boiled. If the yolks are slightly soft or wet, the filling will be wet and have the wrong texture.
- Feel free to change the seasoning to suit your preferences!
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