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5 from 1 vote

Deviled Eggs with Tuna

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.
Prep Time3 mins
Cook Time0 mins
Total Time3 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: deviled eggs, egg, tuna
Servings: 12 deviled eggs
Calories: 45kcal
Cost: Cheap


  • 6 hard boiled eggs
  • ½ tsp dill
  • 2 tbsp Greek yogurt
  • 60 g canned tuna (drained weight)
  • freshly ground black pepper


  • 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


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!


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!


Calories: 45kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 44mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 130IU | Calcium: 16mg | Iron: 1mg