These tuna deviled eggs are the kind of recipe that makes you wonder why it took so long to combine two things that were always this good on their own. The filling blends the richness of egg yolks with the clean protein of albacore tuna, a little mayo for creaminess, red onion for bite, and red wine vinegar for brightness. The result is a snack or lunch that is satisfying, high in protein, and genuinely interesting to eat.
Each serving of four egg halves delivers 27 grams of protein and only 3 grams of carbs, making these a natural fit for any eating plan focused on fat loss or weight management. Make them ahead on Sunday, store them in an airtight container, and you have a ready-to-grab option for the next four days without any additional effort.
Nutrition
264 Calories | 16g Fat | 3g Carbohydrates | 27g Protein
Per Serving
Serves 4
Ingredients
- 8 large hard-boiled eggs, halved lengthwise
- 2 (6 oz) cans albacore tuna packed in water, drained
- 1/3 cup light mayo
- 1 Tbsp red onion, minced
- 1 tsp red wine vinegar
- Salt and pepper, to taste
- Chopped fresh chives, for garnish
Directions
- Prep the eggs. Halve the hard-boiled eggs lengthwise, then carefully remove the yolks and place them in a medium bowl. Arrange the empty egg white halves on a serving platter or in an airtight container.
- Make the filling. Add the mayo to the bowl with the egg yolks, then mash until smooth. Add the drained tuna, minced red onion, and red wine vinegar, stirring until fully combined. Season with salt and pepper to taste.
- Fill the eggs. Scoop heaping spoonfuls of the tuna filling into each egg white half, dividing the mixture evenly across all 16 halves.
- Garnish and serve. Top each egg with a sprinkle of chopped fresh chives. Serve immediately or cover and refrigerate until ready to eat.
Pro-Tips
- Use the Instant Pot to make hard-boiled eggs that peel easily. Pressure-cooked eggs peel cleanly every time, which is a significant advantage when you are making a recipe where the presentation of the egg white matters. Cook under high pressure for 5 minutes, then perform a 5-minute natural release, then transfer immediately to an ice bath for the easiest peeling.
- Drain the tuna thoroughly before mixing. Excess water from the can makes the filling loose and difficult to spoon into the egg whites cleanly. Press the drained tuna firmly against the side of a fine-mesh strainer, or use a paper towel, to remove as much liquid as possible before adding it to the filling.
- Taste the filling before stuffing the eggs. Red wine vinegar and red onion vary in sharpness depending on the brand and the level of freshness. Give the filling a taste before scooping and adjust the salt, pepper, or vinegar as needed. Getting the seasoning right before the eggs are filled is much easier than fixing it after.
- Use a piping bag or zip-lock bag for cleaner presentation. If you are serving these as an appetizer and want a neater look, transfer the filling to a piping bag or a zip-lock bag with one corner snipped off. Pipe the filling into each egg white half in a smooth mound rather than scooping. It takes an extra minute and makes the final result look noticeably more polished.
- Store in a single layer in an airtight container for best results. Stacking filled deviled eggs causes the filling to smear and the egg whites to compress. If you need to transport or store more than one layer, place a sheet of parchment paper between each layer to protect the presentation and keep the filling in place for up to four days.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
