Deviled Eggs with Tuna

Dee Tourville


These deviled eggs take a bit longer to make because instead of can tuna, you are using fresh tuna..........well worth the extra'll see!


☆☆☆☆☆ 0 votes

25 Min
No-Cook or Other


  • 6
    6 hard-boiled eggs,peeled and cut horizontally, yolks separated and mashed in a bowl
  • 1/4 lb
    fresh tuna, finely chopped ( you could use 1 can of tuna)
  • 1/2 stalk(s)
    celery, finely chopped
  • 1
    scallion, white parts trimmed and finely chopped
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    yellow curry powder
  • 2 1/2 Tbsp
  • ·
    fresh chopped parsley for garnish
  • 6
    black olives, pitted and finely chopped

How to Make Deviled Eggs with Tuna


  1. In a small saute pan over medium-high heat, cook tuna, celery, and scallion in oil until the scallion is softened, about 3 minutes. Remove from heat and stir in curry.
    If using can tuna add it when adding curry.
  2. In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper.
  3. Season egg whites with salt and pepper; fill each center with a heaping spoonful of filling (or fill a pastry bag with filling and "pipe" into individual whites). Top with chopped olives and parsley. Chill before serving.

Printable Recipe Card

About Deviled Eggs with Tuna

Main Ingredient: Eggs
Regional Style: American

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