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Tuna Salad Deviled Eggs

These Tuna Salad Deviled Eggs combines the classic tuna salad you grew up loving and the everyone’s favorite party food, deviled eggs! Better than your momma used to make and more fun to eat.

close up of picking up tuna deviled eggs

Deviled Eggs with Tuna

I grew up eating tuna fish salad on white toast, but like, who didn’t? Once I got older I started eating it on crackers or just grabbing a fork and eating out of the fridge.

But my favorite new way is to add it to eggs. Not putting eggs in the tuna salad recipe, but adding it to my deviled eggs.

This turns breakfast ON ITS HEAD if you are running out of ideas to make for the family or if you are trying to eat healthy and add more protein to get you through the morning.

When you decide to enjoy these is up to you, but they do make a great appetizer!

What’s in Classic Tuna Salad?

Let’s start with the basic recipe which includes:

  1. tuna
  2. mayo
  3. celery
  4. onion
  5. relish
  6. salt and pepper

I can never do anything just like the classic recipe and these tuna salad deviled eggs are no exception. 

My go-to recipe always has Dijon mustard because I love the tang, extra onion because I want stinky breath, dill and not sweet pickles because again, tang, and extra celery.

I like the traditional ingredients but let’s talk about how I upgrade it.

Tips to upgrade plain tuna salad

  1. oil-packed tuna vs water-packed tuna.
  2. you can substitute the mayo with avocado or add mustard to the mayo in varying ratios.
  3. celery adds crunch so try adding other things like nuts, seeds, raw onion, pickle chunks, olives, and dried fruit.
  4. onion is always a bone of contention but some prefer small or grated onion, onion powder instead of pieces, white, green, or red.
  5. this is the hottest controversy in my house. Dill vs sweet pickles, sliced vs relish.
  6. basic seasonings like salt and pepper can be revamped with lemon pepper, wasabi, curry, hot sauce, cilantro, and citrus zest.

Tuna fish salad is a great blank slate to try many different combinations!

Close up of Tuna Salad eggs on a green plate

Deviled Eggs with Tuna

Another hotly debated addition to tuna salad is hard-boiled eggs. Do you add eggs to your tuna salad? If I were to do a poll, I believe that the ratio would fall 50/50 on whether or not you like eggs in your tuna salad.

Personally, I am 100% on the side of hard-boiled eggs in my tuna salad. If you fall on the side of absolutely, positively, no eggs in your tuna salad, how do you feel about deviled eggs?

If you are on TEAM YES for deviled eggs and on TEAM NO for eggs in your tuna salad, how would you feel about my recipe for tuna salad deviled eggs?

These deviled eggs are a great way to serve the classic tuna salad recipe along with deviled eggs!

zoomed in picture of deviled eggs with on a plate

How to make Tuna Salad Deviled Eggs

First: You have to hard boil your eggs and peel them. If you need some tips on hard-boiling eggs, you can read my post on how to make perfect eggs and see about my trial and error before finding the right way. Or you can use specialty egg cookers like this one, or this one if you are ok with extra appliances.

Second: Once the eggs are hard-boiled, whip up the classic tuna salad. Stick to the basics with your add-ins or switch it up with a few of my suggestions earlier in the post.

Third: Make the tuna salad adding in the hard boiled yolks.

Fourth: Pipe or scoop the tuna salad into the egg white halves. Garnish as you like and keep chilled until ready to serve.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

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Tapas Tips & Tricks

When I add the yolks of the hard-boiled eggs, rough chop them instead of mashing them.

Keeping them in larger pieces adds bulk to the tuna salad but also an opportunity to taste the egg yolk individually instead of the yolk melting into the mayo in the tuna salad.

You went to all the trouble of boiling the eggs you should get to actually taste them.

three deviled eggs with tuna salad on a plate

Stuffed Deviled Eggs

Deviled eggs are technically stuffed eggs by definition but I like to describe my deviled eggs as stuffed because I am stuffing them with lots of extra goodies and not just mayo.

Not only does tuna salad taste great on its own but stuffed into deviled eggs, it’s even better. And you don’t have to continue the egg yes/no debate.

Classic tuna salad tastes great on a sandwich or a salad but it is even better in my Deviled Eggs! Perfect for a party appetizer or a complete meal!

You can always go with Classic Deviled Eggs or these easy Million Dollar Eggs. Check out my complete guide to making the perfect deviled eggs for any occasion!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

pinterest image for egg recipe

More Easy Finger Foods

three deviled eggs with tuna salad on a plate

Classic Tuna Salad Deviled Eggs

Yield: 24 egg halves
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Take the sandwich favorite from your childhood and mix it with your deviled eggs to make a complete meal out of two eggs! These Tuna Salad Deviled Eggs will do just that!


  • 12 eggs (hard-boiled, peeled, halved, yolks reserved)
  • 2 cans tuna (5 oz, drained)
  • 3/4 cup mayonnaise
  • 3 dashes hot sauce (I prefer Tabasco)
  • 3 teaspoons onion (chopped fine)
  • 3 tablespoons celery (diced small)
  • 3 tablespoons dill pickles (diced small)
  • 3 tablespoons mustard (I prefer Dijon but plain yellow is fine too)
  • salt and pepper to taste


  1. In a medium-sized bowl, combine the egg yolks, drained tuna, mustard and mayo.
  2. Stir to combine.
  3. Add the onion, celery, and pickles (save some for garnishing).
  4. Stir to combine.
  5. Taste and season with hot sauce, salt, & pepper to taste.
  6. With a small spoon, scoop 1 scant tablespoon into each egg half.
  7. Garnish with leftover onion and celery if desired.
  8. Keep chilled until ready to serve.
  9. Enjoy!


*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 198mgSodium: 258mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 11g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.


Saturday 25th of July 2020

I put 2 5 oz cans of tuna in it as recipe says but way to much tuns. I see the 5 oz in parenthesis This should be all you put in ONE 5 oz can


Monday 27th of July 2020

I prefer my tuna salad extra chunky so I use 2 cans of tuna in my tuna salad. I'm happy that you customized the recipe to your liking. Enjoy!

Mediterranean Tuna Pasta Salad (No-Mayo) | Lemon Blossoms

Saturday 30th of May 2020

[…] If you like tuna, take a look at these recipes: Fabulous Trio of Crostini with Mini Tuna Melt¬† Weeknight Classic Tuna Casserole Classic Tuna Salad Deviled Eggs […]

Kathleen Pope

Sunday 29th of December 2019

These will be perfect at our New Years Day party, filling and packed with protein.


Sunday 2nd of September 2018

These are fantastic!

Connor Stewart

Thursday 12th of July 2018

I love tuna salad with all the crunchies in them! Perfect for a summer lunch!

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