Tuna deviled eggs

Stuffed eggs are a great appetizer, delicious and tasty to serve even cold and in many variations.

In this case we chose to make the filling with tuna and mayonnaise but if you want you can also make some stuffed eggs without mayonnaise or without tuna or make them in a vegetarian version, for example using vegetables or couscous to fill them. These tuna deviled eggs are fantastic!


  • 6 eggs
  • 3 tablespoons mayonnaise
  • 2 packets of tuna in oil
  • capers to taste

Tuna deviled eggs


To prepare the tuna deviled eggs, the first thing to do is put the eggs inside a saucepan with cold water and cook them for about 15 minutes. Only when they are well cooked, remove them from the cooking water and pass them under cold running water so as to stop cooking.

Gently remove the outer shell and then divide the hard-boiled eggs in half. Remove the egg yolks and add them inside a bowl. Do this step with care and delicacy to avoid breaking the egg whites, which will then be the base of your plate.

Take the tuna and remove the preservation oil. Once well drained, add it in the bowl with the yolks. Add to these the capers, previously desalted and minced very finely. If you prefer to omit them, however, you will get eggs simpler and less tasty. Add the mayonnaise and mix well with a fork. For a smoother result blend with a minipimer.

Take the egg whites and fill the hole left empty after removing the yolk with the mixture just prepared. Store the stuffed eggs in the refrigerator before to serve to your guests.


Store the dish for a maximum of a couple of days in the refrigerator. Leave it at room temperature for about half an hour before to serve to your guests. In addition to mayonnaise, use ricotta to give the right creaminess to your filling.

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