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


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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
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
black olives, pitted and finely chopped

How to Make Deviled Eggs with Tuna


  • 1In 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.
  • 2In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper.
  • 3Season 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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