These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer!

Tuna Deviled Eggs

I combined two favorites, deviled eggs and tuna salad and made these bite sized snacks, lunch or appetizers you can easily make ahead and pop right into your mouth!

Hard boiled eggs stuffed with tuna, why not!? They make a great low-carb, high protein alternative to tuna sandwiches and can be made ahead for lunch on the go. They are also keto, gluten-free and whole30 if you use compliant mayo. If you want to skip the mayo altogether, you can sub the mayo for a little olive oil instead.

Tuna Deviled Eggs Tips

• I use my Instant Pot to make Easy-To-Peel Hard Boiled Eggs
• To pack for lunch, store them in an airtight container and refrigerate for up to 4 days.
• You can easily halve the recipe to make less servings.

More Tuna Recipes You May Enjoy:

Tuna Salad Deviled Eggs

These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer!

Ingredients:

• 8 large hard boiled eggs, halved (recipe here)
• 2 cans albacore tuna, packed in water, drained
• 1 tbsp red onion, minced
• 1/3 cup light mayo (use compliant mayo for whole30)
• 1 teaspoon red wine vinegar
• chopped fresh chives
• salt and pepper, to taste

Directions:

1. In a medium bowl combine the egg yolks with mayo and mash.
2. Add tuna, red onion and red wine vinegar.
3. Scoop heaping spoonfuls of the tuna salad into the 12 halved eggs. Garnish with chives.

Nutrition Information

Yield: 4 servings, Serving Size: 4 egg halves

• Amount Per Serving:
• Freestyle Points: 2
• Points +: 4
• Calories: 264 calories
• Total Fat: 16g
• Saturated Fat: 3.5g
• Cholesterol: 397mg
• Sodium: 472mg
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g
• Protein: 26.5g

All images and text ©Gina Homolka for Skinnytaste