Chicken of the Sea Deviled Eggs

Pat Duran


These are great for that after school snack or added to your salad greens..a great luncheon idea.


★★★★★ 1 vote

6 servings
10 Min
No-Cook or Other


  • 6 large
    hard boiled eggs
  • 1 small
    can albacore tuna in water, drained and flaked
  • juice
    of 1/2 a lemon plus the grated rind
  • 1 clove
    garlic, minced
  • 1 Tbsp
    minced onion
  • 3 Tbsp
    mayonnaise or salad dressing(more or less as needed)
  • 1 Tbsp
    greek yogurt
  • 1/4 tsp
    dijon mustard
  • 1 pinch
    salt and pepper or to taste
  • garnish
    dill weed or chopped parsley and old bay seasoning

How to Make Chicken of the Sea Deviled Eggs


  1. Peel and cut eggs lengthwise; scoop out yolks into a medium bowl. Place egg white boats on a plate.
  2. Add tuna to egg yolks, Mash together until there are small pieces and blended well.
    Mix in remaining ingredients, except the dill weed and old bay seasoning.
  3. Stir until combine. Mound into egg boats. Cover and chill.
    Before serving sprinkle with the dill weed and Old Bay seasoning. Makes 12 halves.

Printable Recipe Card

About Chicken of the Sea Deviled Eggs

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, For Kids

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