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These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer!

Tuna Deviled Eggs

I combined two favorites, classic deviled eggs and tuna salad and made these bite sized snacks, lunch or appetizers you can easily make ahead and pop right into your mouth! You may also like versions such as Instant Pot Deviled Eggs or Guacamole Deviled Eggs.

Hard boiled eggs stuffed with tuna, why not!? They make a great low-carb, high protein alternative to tuna sandwiches and can be made ahead for lunch on the go. They are also keto, gluten-free and whole30 if you use compliant mayo. If you want to skip the mayo altogether, you can sub the mayo for a little olive oil instead.

How To Make Tuna Deviled Eggs

Tuna Deviled Egg Tips

I use my Instant Pot to make Easy-To-Peel Hard Boiled Eggs
To pack for lunch, store them in an airtight container and refrigerate for up to 4 days.
You can easily halve the recipe to make less servings.

More Tuna Recipes You May Enjoy:

Prep: 20

Total: 20

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Yield: 4 servings

Serving Size: 4 egg halves

Ingredients

▢ 8 large hard boiled eggs, halved (Instant Pot hard boiled egg recipe here)
▢ 2 6 oz cans albacore tuna, packed in water, drained
▢ 1 tbsp red onion, minced
▢ 1/3 cup light mayo, use compliant mayo for whole30
▢ 1 teaspoon red wine vinegar
▢ chopped fresh chives
▢ salt and pepper, to taste

Instructions

In a medium bowl combine the egg yolks with mayo and mash.
Add tuna, red onion and red wine vinegar.
Scoop heaping spoonfuls of the tuna salad into the 16 halved eggs. Garnish with chives.

Last Step:

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Nutrition

Serving: 4 egg halves, Calories: 264 kcal, Carbohydrates: 3 g, Protein: 26.5 g, Fat: 16 g, Saturated Fat: 3.5 g, Cholesterol: 397 mg, Sodium: 472 mg, Sugar: 1 g

Tuna Deviled Eggs