Tuna-Stuffed Deviled Eggs Inspired by London Tuna Salad

A delicious twist on classic deviled eggs using tuna salad flavors for a creamy, tangy filling. Perfect for lovers of seafood and those seeking a flavorful alternative to traditional fillings.

🕒 Prep Time: 25 minutes

🍽️ Yield: 20 stuffed egg halves

🥄 Ingredients

Eggs:

10 hard-boiled eggs (peeled)

Filling:

1 can tuna (160 g, drained)
1 green onion (or 1 tbsp dried minced onion)
1 small dill pickle, diced
2 tsp mustard (level teaspoons)
2 tbsp lemon juice
2 sprigs fresh dill, finely chopped
2 sprigs fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
2 tbsp mayonnaise

👩‍🍳 Instructions

Hard boil eggs: Place eggs in cold water to cover. Bring to a gentle boil over medium heat. Lower heat to a simmer and cook for 12 minutes without boiling vigorously. Drain hot water and immediately crack the shells before transferring eggs to cold water for 15 minutes to cool completely. Peel eggs carefully.
Prepare eggs: Slice eggs lengthwise and carefully remove yolks.
Prepare filling: Drain tuna thoroughly. Slice green onion into thin rounds. Dice dill pickle finely. Chop dill and parsley very finely.
Mix filling: In a bowl, combine tuna, green onion, pickle, herbs, 5 of the egg yolks, mustard, lemon juice, salt, and pepper. Mash well with a fork until you achieve a creamy, almost paste-like consistency. Taste and adjust seasoning. Stir in mayonnaise until smooth and well blended.
Fill eggs: Spoon or pipe the tuna filling into the egg white halves.
Garnish: Decorate with capers or thin slices of pickled peppers for extra flavor and presentation.

💡 Tips

Use not-too-fresh eggs for easier peeling.
Crack eggshells gently before cooling to simplify peeling.
Adjust lemon juice and mustard to balance tanginess to your liking.
Capers add a nice briny contrast but can be omitted if preferred.

🎉 Perfect For

Elegant appetizers and party platters
Seafood lovers seeking a fresh twist on deviled eggs
Light lunch or brunch gatherings

📝 Final Thoughts

This tuna-stuffed deviled egg recipe offers a fresh, savory alternative to traditional fillings with bright flavors and creamy texture. It’s an easy way to elevate simple boiled eggs into a crowd-pleasing appetizer.