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Let me tell you about my all-time favorite protein snack that always disappears at family picnics – tuna deviled eggs! These little gems combine everything I love: the creaminess of classic deviled eggs with the satisfying protein punch of tuna. I stumbled onto this combo years ago when I needed to stretch a dozen eggs for a backyard potluck. My grandmother always said, “Good food should feed both the body and the soul,” and these definitely do both.
The first time I served them, my cousins inhaled the whole plate before I could even sit down! What makes these tuna deviled eggs special is that unexpected twist – the briny pop of dill pickles mixed into the tuna-mayo filling. It takes something familiar and gives it just enough personality to make people ask, “What’s your secret?” Now they’re my go-to for everything from book club snacks to Fourth of July BBQs.
Trust me, once you try these, plain old deviled eggs will seem boring. They’re packed with nearly 10g of protein per serving, keep well in a cooler, and take barely 20 minutes to throw together. Let me show you how I make them!
Why You’ll Love These Tuna Deviled Eggs
These protein-packed bites will quickly become your go-to snack! They combine two classic favorites into something extra special:
- Super filling with nearly 10g protein per serving from the eggs and tuna
- Perfect low-carb option with just 1g net carbs
- Keto-friendly while still being delicious
- Easy to transport – ideal for picnics and lunches
- Simple to whip up in about 15 minutes
The creamy tuna filling with dill pickles adds a tasty twist your family will love. I always make extra because they disappear fast at parties!
The Must-Have Ingredients for Perfect Tuna Deviled Eggs
Making these tasty tuna deviled eggs couldn’t be simpler! Here’s what you’ll need to grab from your pantry and fridge:
- 6 large hard-boiled eggs – Perfectly cooked and peeled (my tip: older eggs peel easier!)
- 1 can (5 oz) tuna – Well-drained (I give mine a good squeeze with paper towels)
- 2 tablespoons mayonnaise – The real stuff, no miracle whip in this house!
- 1 tablespoon diced dill pickles – Those briny little chunks make all the difference
- 1 teaspoon yellow mustard – Just enough to give it that classic deviled egg tang
- Salt & pepper – To taste (don’t skip the seasoning!)
- Paprika – For that pretty finishing touch
That’s it! These simple ingredients transform into something magical. I’ve tried fancy versions with capers and hot sauce (delicious!), but this basic combo remains my favorite. The ingredients store well too – I always keep these staples on hand for last-minute snack emergencies.
How to Make Tuna Deviled Eggs
Let me show you my foolproof method for making the most irresistible tuna deviled eggs! These protein-packed beauties have been my signature party dish for years – my friends literally fight over the last one.
Preparing the Eggs
The secret to perfect tuna deviled eggs starts with properly cooked eggs. Gently roll your cooled hard-boiled eggs on the counter to crack the shells before peeling under cool running water. Pat dry, then slice each egg lengthwise with a sharp knife. Use a small spoon to scoop the yolks into a bowl, leaving the whites intact. Pro tip: A tiny bit of mayo on your knife helps prevent ragged cuts!
Mixing the Tuna Filling
Now for the magic! Mash those golden yolks with drained tuna (I squeeze mine in a paper towel first), mayo, chopped dill pickles, and mustard. The texture should be creamy like traditional tuna deviled eggs but with that signature yolk richness. Season aggressively with salt and pepper – the flavors mellow once chilled. Want extra tang? Add a splash of pickle juice!
Assembling the Deviled Eggs
Spoon or pipe the tuna mixture back into the waiting egg whites. For party-perfect tuna deviled eggs, I use a piping bag with a star tip – makes them look bakery-fancy with zero extra effort. A sprinkle of paprika gives that classic deviled egg look, but sometimes I get fancy with everything bagel seasoning or microgreens.
Chill your tuna deviled eggs for at least 30 minutes before serving – this lets the flavors marry and firms up the filling. They keep beautifully in the fridge for 2 days, making them the ultimate make-ahead snack!
Tips for Perfect Tuna Deviled Eggs
Over the years, I’ve picked up a few tricks that take these tuna deviled eggs from good to “can I have the recipe?” good:
First, always chill your hard-boiled eggs before peeling – ice-cold eggs practically shed their shells! For the creamiest filling, I start with 2 tbsp mayo but keep extra handy just in case. The tuna mixture should be smooth but still hold its shape when piped. Want to spice things up? A few drops of hot sauce or a pinch of cayenne adds the perfect kick!
Here’s my secret weapon – mash everything while the yolks are still warm. They blend smoother than cold yolks. And don’t skimp on chilling the finished eggs – at least 30 minutes lets all those flavors become best friends.
The best part? These tuna deviled eggs taste even better the next day as the flavors meld. Just store them in an airtight container layered between paper towels to prevent soggy bottoms!
Variations for Tuna Deviled Eggs
The beauty of these tuna deviled eggs is how easily you can dress them up or down! When I’m feeling fancy, I’ll swap the dill pickles for briny capers – gives them such a sophisticated little kick. For parties, crispy bacon crumbles on top always disappear first (sprinkle them on just before serving so they stay crisp). My avocado-loving sister begs me to mash some ripe avocado into the filling – it makes it extra creamy!
Other fun twists I’ve tried: mixing in a teaspoon of ranch seasoning for that nostalgic flavor, sprinkling everything bagel seasoning on top, or adding a pinch of smoked paprika to the filling. Once I even garnished them with tiny shrimp for a seafood feast! Whatever version you choose, the basic tuna-egg combo stays deliciously reliable.
Serving and Storing Tuna Deviled Eggs
These tuna deviled eggs taste best straight from the fridge! I love garnishing them with a sprinkle of fresh dill or chives right before serving – those little green flecks make them look so pretty on a party platter. For picnics, I nestle them in a bed of crushed ice in my trusty Tupperware – keeps them perfectly chilled all afternoon.
Speaking of storage, these keep beautifully in an airtight container for up to 2 days in the fridge. Layer them between paper towels to absorb any condensation. Pro tip: Don’t add the paprika garnish until right before serving – it tends to bleed color if stored too long!
Want more tasty protein-packed ideas? Follow me on Pinterest where I share all my favorite snack recipes!
Nutritional Information
Each serving of these tuna deviled eggs (about 2 halves) packs a protein punch while staying low-carb! Here’s the breakdown:
- 120 calories – Perfect snack size
- 10g protein – From both eggs and tuna
- 1g net carbs – Great for keto diets
- 8g healthy fats – Keeps you satisfied
Keep in mind these estimates can vary slightly depending on your exact ingredients (like how much mayo you use or if you add extra garnishes). I always say – focus on how good they taste, not just the numbers!
FAQ About Tuna Deviled Eggs
I get asked these questions all the time at potlucks – here are the answers straight from my well-loved recipe notebook:
Can I use canned salmon instead of tuna?
Absolutely! Salmon makes a delicious high-protein substitute – just break it up finely and maybe add an extra teaspoon of mayo since salmon tends to be drier. The tuna version will always be my first love, but salmon deviled eggs feel extra fancy for dinner parties!
How long do tuna deviled eggs last in the fridge?
They keep beautifully for 2 days when stored properly. My trick? Layer them in an airtight container with paper towels between each level to absorb moisture. The tuna filling actually helps preserve them better than regular deviled eggs!
Are these gluten-free?
Yes! All the ingredients in our tuna stuffed eggs are naturally gluten-free. Just double check your mustard brand if you’re highly sensitive – some contain trace amounts from processing. These make fantastic keto deviled eggs too!
Can I make them ahead for a party?
They’re the ultimate party prep food! I always assemble mine the night before – the flavors meld beautifully overnight. Just wait to add the paprika garnish until serving time for picture-perfect picnic deviled eggs.
Tuna Deviled Eggs
A delicious high-protein, low-carb snack perfect for picnics and parties. These tuna deviled eggs combine creamy tuna-mayo filling with a hint of dill pickle for a flavorful twist.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 12 halves 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 hard-boiled eggs
- 1 can (5 oz) tuna, drained
- 2 tbsp mayonnaise
- 1 tbsp diced dill pickles
- 1 tsp mustard
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Slice hard-boiled eggs in half lengthwise and remove yolks.
- In a bowl, mash yolks with tuna, mayonnaise, diced pickles, and mustard.
- Season with salt and pepper.
- Spoon mixture back into egg whites.
- Sprinkle with paprika.
- Chill before serving.
Notes
- Store in an airtight container for up to 2 days.
- For extra flavor, add a dash of hot sauce.
- Find more recipes on my Pinterest account.
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg