Tuna Deviled Eggs

Tuna Deviled Eggs


  • 6 hard-boiled eggs, peeled and halved
  • 1 can (5 oz) canned tuna, drained
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste
  • Paprika or chopped fresh parsley for garnish (optional)


1. Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl.

2. In the same bowl with the egg yolks, add the drained canned tuna.

3. Mash the egg yolks and tuna together with a fork until well combined.

4. Add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the mashed yolk and tuna mixture. Mix well until you have a smooth and creamy consistency.

5. Taste the filling and adjust the seasonings according to your preference.

6. Using a spoon or a piping bag, fill each egg white half with the tuna and yolk mixture.

7. If desired, sprinkle a bit of paprika or chopped fresh parsley on top for garnish.

8. Refrigerate the Tuna Deviled Eggs for at least 30 minutes before serving to allow the flavors to meld.

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