Tuna-Stuffed Deviled Eggs are hard-boiled eggs stuffed with a light tuna mixed with celery, red onion, mayonnaise, and lemon juice. An amazing combination makes these deviled eggs loaded with wonderful flavors. Gluten-free, keto-friendly, and oh so yummy! They’re light, creamy and so addicting, bet you can’t eat just one!
This is a simple recipe for deviled eggs with tuna and one you can prepare and chill for a few hours before guests arrive. It makes a great appetizer when you need one!
I love eggs and I love tuna, so I really enjoy combining the two for this recipe.
1 (4.5 ounce) can tuna, drained and flaked
2 teaspoons sweet pickle relish, drained
1 teaspoon mustard
¼ teaspoon white sugar (Optional)
⅛ teaspoon onion powder
2 ½ tablespoons mayonnaise, or as needed
salt and pepper to taste
1 pinch paprika, or as desired
Step 1: Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Step 2: Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
Step 3: Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.