Classic Tuna Salad Deviled Eggs

three deviled eggs with tuna salad on a plate

Classic Tuna Salad Deviled Eggs

Take the sandwich favorite from your childhood and mix it with your deviled eggs to make a complete meal out of two eggs! These Tuna Salad Deviled Eggs will do just that!

4.72 from 14 votes

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Course: Deviled Eggs

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Jennifer Stewart

Equipment

Ingredients

12 eggs hard-boiled, peeled, halved, yolks reserved
2 cans tuna 5 oz, drained
3/4 cup mayonnaise
3 dashes hot sauce I prefer Tabasco
3 teaspoons onion chopped fine
3 tablespoons celery diced small
3 tablespoons dill pickles diced small
3 tablespoons mustard I prefer Dijon but plain yellow is fine too
salt and pepper to taste

Instructions

In a medium-sized bowl, combine the egg yolks, drained tuna, mustard and mayo.
Stir to combine.
Add the onion, celery, and pickles (save some for garnishing).
Stir to combine.
Taste and season with hot sauce, salt, & pepper to taste.
With a small spoon, scoop 1 scant tablespoon into each egg half.
Garnish with leftover onion and celery if desired.
Keep chilled until ready to serve.
Enjoy!

Notes

If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

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