Deviled Eggs With Tuna

Deviled Eggs With Tuna and Celery
Deviled Eggs With Tuna and Celery. Diana Rattray
  • Total: 34 mins
  • Prep: 15 mins
  • Cook: 19 mins
  • Yield: 16 pieces (8 servings)
Nutritional Guidelines (per serving)
138 Calories
11g Fat
1g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 pieces (8 servings)
Amount per serving
Calories 138
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 11%
Cholesterol 125mg 42%
Sodium 156mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 9g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tuna and hard-boiled eggs are such a complementary match in sandwiches and salads, it's a no-brainer to team them up in these deviled eggs. Deviled eggs with tuna incorporated into the filling make a fabulous snack or picnic treat.

Celery, red onion, and chopped dill pickles add extra flavor and crunch to these eggs. Top them off with slices of pickle or pimiento-filled olive. 


  • 8 large eggs
  • 1 can tuna (about 5 ounces, well drained)
  • 5 to 6 tablespoons mayonnaise
  • 1 heaping tablespoon dill pickle (finely chopped, plus 1 teaspoon pickle juice)
  • 2 tablespoons red onion (minced)
  • 2 tablespoon celery (minced)
  • 1/2 teaspoon dry mustard
  • Salt and black pepper to taste
  • 1 dash paprika
  • Garnish: dill pickle chips or pimiento olive slices

Steps to Make It

  1. Place the eggs in a deep saucepan and cover with water up to at least an inch above the eggs. 

  2. Cover the pan and bring the water to a full boil over high heat. With the lid on, remove the pan from the heat and let stand for 17 minutes. 

  3. Drain the eggs, then add cold water to the saucepan. When the eggs have cooled completely, peel them under running water. 

  4. Slice the eggs in half lengthwise and set them on an egg plate or platter. To keep the white halves from rolling on a flat plate, slice a tiny piece off of the bottoms to give them a flat resting area. Or, line the platter with shredded lettuce, kale, or other greens.

  5. Scoop the yolks out into a medium bowl. 

  6. With a fork, mash the yolks. Add the drained tuna, mayonnaise, chopped pickle and pickle juice, onion, celery, and ground mustard. If desired, add more mayonnaise. Taste and add salt and pepper as needed.

  7. Using a tablespoon or small scoop, fill the egg white halves with the tuna and egg yolk mixture. 

  8. Sprinkle the eggs lightly with paprika and top with a slice of dill pickle, olive, or a pimiento strip.


  • Fresh eggs are harder to peel. For boiled eggs, wait a few days before peeling.
  • Chill the eggs before cracking the shells. To crack the shells, roll them in your hands while applying light pressure. If you roll them on the counter, be gentle.
  • Start peeling at the wide end of an egg where there is a bit of air under the shell.
  • Store hard-cooked eggs in the refrigerator for up to 1 week. Store them peeled or unpeeled in a covered container.
  • Going from the refrigerator into cold water can shock the egg, and it may crack in hot water. To avoid cracking during cooking, soak eggs in warm water before you begin to cook them.