Last updated on February 16th, 2020 at 03:59 pm
Take the favorite tuna salad sandwich 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!
What’s in Classic Tuna Salad?
- salt and pepper
I can never do anything with just a classic recipe and these tuna salad deviled eggs are no exception. I like the classic ingredients but let’s talk about how I upgrade the traditional tuna salad.
Ways to Upgrade Plain Tuna Salad!
- oil-packed tuna vs water-packed tuna
- you can substitute the mayo with avocado or add mustard to the mayo in varying ratios.
- celery adds crunch so try adding other things like nuts, seeds, raw onion, pickle chunks, olives, and dried fruit
- onion is always a bone of contention but some prefer small or grated onion, onion powder instead of pieces, white, green, or red.
- this is the hottest controversy in my house. Dill vs sweet, sliced vs relish.
- basic seasonings like salt and pepper can be revamped with lemon pepper, wasabi, curry, hot sauce, cilantro, and citrus zest.
Tuna salad is a great blank slate to try many different combinations!
Just take me to the Tuna Eggs Recipe Already!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Deviled Eggs recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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! If you are looking for other ways to breathe new life into tuna salad, try this Caprese Tuna Salad, and this Tuna Pasta Salad.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
Tuna Salad Recipe with Eggs
First things, 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.
This recipe uses a full dozen eggs which is plenty for making a batch of tuna salad deviled eggs or using half for the eggs and the other half for classic tuna salad sandwiches. Or even a tuna melt if you are so inclined.
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. 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.
When I add the yolks of the hard-boiled eggs to the tuna salad, I 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. I went to all the trouble of boiling the eggs I should get to actually taste them.
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. If you haven’t checked out my Ginger Wasabi, Reuben, Mediterranean, or my Smoky Honey Mustard variations of deviled eggs you have to do so pronto!
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!
If you like reading my posts and seeing my recipes, connect with me on your favorite social media channel for behind the scenes photos and much, much more:
Sign up to receive a free email in your inbox with each new recipe:
If you love this Tuna Salad Deviled Egg 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!
Way to enjoy these Tuna Salad Eggs
- turn these into a sandwich
- serve for Mother’s Day with buttery salted pecans
- alongside any of these delicious cheese balls
Other delicious eggs to make!
- Buffalo Chicken Deviled Eggs
- Ginger Wasabi Deviled Eggs
- Muffuletta Deviled Eggs
- The Best Deviled Egg Recipes
- Avocado Deviled Eggs
- Reuben Deviled Eggs
- Honey Mustard Deviled Eggs
- Pimento Cheese Deviled Eggs
Easy Tuna Salad Deviled Eggs Recipe
- 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
- In a medium-sized bowl, combine the egg yolks, drained tuna, mustard and mayo.
- Stir to combine.
- Add the onion, celery, and pickles (save some for garnishing).
- Stir to combine.
- Taste and season with hot sauce, salt, & pepper to taste.
- With a small spoon, scoop 1 scant tablespoon into each egg half.
- Garnish with leftover onion and celery if desired.
- Keep chilled until ready to serve.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
THIS POST MAY CONTAIN AFFILIATE LINKS. I EARN A SMALL COMMISSION FOR MY ENDORSEMENT, RECOMMENDATION, TESTIMONIAL, AND/OR LINK TO ANY PRODUCTS OR SERVICES FROM THIS WEBSITE. YOUR PURCHASE HELPS SUPPORT THIS BLOG AT NO ADDITIONAL COST TO YOU AND ALLOWS ME TO CONTINUE BRINGING YOU DELICIOUS RECIPES AND FUNNY STORIES. FOR MY ENTIRE DISCLOSURE POLICY CLICK HERE.
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
@TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.