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If you are searching for the perfect Memorial Day party food that is easy to make, crowd-pleasing, and packed with protein, these Deviled Eggs with Tuna are exactly what you need. Creamy, tangy, and satisfying, this recipe takes the classic deviled egg to a whole new level by folding in flaked tuna for a filling that is as bold as it is delicious. Whether you are hosting a Memorial Day cookout, packing a Fourth of July BBQ spread, or planning ahead for a summer picnic, this recipe deserves a permanent spot on your table.
Table of Contents
Why You Will Love This Recipe
- Ready in under 30 minutes of active prep time
- Uses simple, affordable pantry ingredients
- High in protein – ideal for Memorial Day meals and cookouts
- Easy to make ahead and refrigerate until serving
- Crowd-friendly: serves up to 12 people from one batch
- Naturally gluten-free and low-carb
Ingredients You Will Need
Before you start, gather all your ingredients and set up your workspace on a sturdy cutting board. Use a reliable set of measuring cups and spoons to keep your quantities accurate and consistent.
| Ingredient | Quantity | Notes |
|---|---|---|
| Large eggs | 12 | Fresh, room temperature preferred |
| Mayonnaise | 1/2 cup | Full-fat for creamiest result |
| Mustard | 2 teaspoons | Yellow or Dijon both work |
| Salt | 1/2 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground preferred |
| Tabasco sauce | 1 to 2 dashes | Optional, for a kick of heat |
| Canned tuna in water | 2 x 6 oz cans/packs | Drained thoroughly |
| Paprika | To taste | For garnish; smoked paprika adds depth |
Kitchen Equipment
Having the right tools makes this recipe smoother and faster. Here is everything you will need:
- Medium saucepan (pot) – for boiling the eggs
- Mixing bowls – for mashing the yolks and combining the filling
- Kitchen utensils – fork, spoon, and spatula for mixing and filling
- Chef’s knife – to halve the eggs cleanly
- Cutting board – a stable surface for cutting
- Measuring cups and spoons set – for precise ingredient portions
- Colander/strainer basket – for draining the tuna
How to Make Deviled Eggs with Tuna – Step by Step
Step 1 – Boil the Eggs
Place your 12 large eggs into a medium saucepan and cover them with cold water, making sure there is at least 1 inch of water above the eggs. Bring the water to a full boil over medium-high heat, then immediately turn off the heat. Place the lid on the pot and let the eggs sit undisturbed for exactly 13 minutes. This method produces perfectly set yolks every time without overcooking.
Step 2 – Cool and Peel the Eggs
Once the 13 minutes are up, carefully drain the hot water using your colander strainer basket and add a generous handful of ice cubes directly to the pan with the eggs. Fill the pan with cold water and let the eggs cool for at least 10 minutes. Peel each egg under a thin stream of cold running water for the cleanest results. Refrigerate the peeled eggs until they are fully cooled before filling.
Step 3 – Separate and Mash the Yolks
Once your eggs are completely cold, slice them in half lengthwise using a sharp chef’s knife on your cutting board. Carefully scoop the yolks into a mixing bowl, keeping the white halves intact. Using a fork from your kitchen utensils set, mash the yolks until they reach a fine, crumbly consistency with no large lumps remaining.
Step 4 – Build the Tuna Filling
Add the mayonnaise, mustard, salt, pepper, and Tabasco (if using) to the mashed yolks. Use a fork to stir everything together until the mixture is smooth and creamy. Use your measuring cups and spoons to keep the proportions accurate. Drain your tuna thoroughly using a colander strainer basket, then add it to the bowl. Break up the tuna into small flakes with your fork and fold it into the egg mixture until evenly combined.
Step 5 – Fill the Egg Whites
Transfer your tuna filling into a piping bag or a resealable zip-top bag. Twist the top of the bag to push the filling toward the opening, then snip off a small corner to create a piping tip. Pipe approximately 2 teaspoons of filling into each egg white half in a neat, generous mound. If you do not have a piping bag, a small spoon works just as well.
Step 6 – Garnish and Chill
Dust the tops of the filled eggs lightly with paprika for a classic, colorful finish. For an extra kick, substitute the paprika with a light sprinkle of cajun seasoning. Arrange the finished eggs on a serving platter and refrigerate for at least one hour before serving. Chilling allows the flavors to meld and the filling to firm up slightly for cleaner bites.
Tips for the Best Tuna Deviled Eggs
- Use the freshest eggs you can find, but note that eggs that are a few days old peel more easily after boiling
- Drain the tuna as thoroughly as possible to prevent a watery filling – press it firmly against the strainer
- Taste the filling before piping and adjust salt, mustard, or Tabasco to your preference
- Make ahead up to 24 hours in advance and store covered in the refrigerator
- For a smoky upgrade, use smoked paprika instead of regular paprika as the garnish
- To keep deviled eggs cold at outdoor Memorial Day cookouts, serve them on a tray set over a bed of ice
Make-Ahead and Storage Instructions
These Deviled Eggs with Tuna are an excellent make-ahead Memorial Day picnic food. Prepare the egg whites and the tuna filling separately up to 24 hours in advance, storing each in airtight containers in the refrigerator. Pipe the filling into the whites a few hours before serving and garnish just before placing them on the table. Leftovers should be consumed within 2 days and kept refrigerated at all times.
Serving Suggestions for Memorial Day Cookout Ideas
These tuna deviled eggs pair beautifully with a wide range of Memorial Day cookout dishes. Serve them alongside grilled burgers, BBQ chicken, pasta salad, or a classic coleslaw for a complete spread. They also work wonderfully as a standalone Memorial Day picnic food packed in a cooler for outdoor celebrations. For Fourth of July BBQ parties, arrange them on a red, white, and blue serving platter for a festive presentation that is sure to impress your guests.
Frequently Asked Questions
Can I use tuna packed in oil instead of water?
Yes, you can. Tuna packed in oil has a richer flavor, but you should drain it thoroughly and reduce the mayonnaise slightly to avoid an overly oily filling. Tuna in water gives a cleaner, lighter result that works best for this recipe.
How many deviled eggs does this recipe make?
This recipe uses 12 large eggs, which yields 24 deviled egg halves. That is typically enough to serve 6 to 8 people as an appetizer, making it a great choice for Memorial Day dinner ideas or smaller cookout gatherings.
Can I make these deviled eggs without mayonnaise?
Absolutely. You can substitute the mayonnaise with Greek yogurt, sour cream, or a combination of both for a lighter, tangier filling. The texture will be slightly less rich but still delicious and creamy.
What can I use instead of Tabasco?
Any hot sauce works as a substitute, including Sriracha, Frank’s RedHot, or a pinch of cayenne pepper. If you prefer no heat at all, simply omit it entirely.
How long can deviled eggs with tuna sit out at a party?
Deviled eggs should not sit at room temperature for more than 2 hours, or 1 hour if the temperature outside exceeds 90 degrees Fahrenheit. For outdoor Memorial Day cookouts, always keep them on ice or in a cooler until just before serving.
Can I freeze deviled eggs with tuna?
Freezing is not recommended. Both the egg whites and the mayonnaise-based filling change texture significantly when frozen and thawed, resulting in a watery, rubbery product. These are best made fresh and consumed within 2 days.
More Memorial Day Meal Ideas You Will Love
If you enjoyed this recipe, you might also love exploring other crowd-pleasing Memorial Day meals on Deliciousavors.com. From creamy pasta salads to smoky BBQ mains and refreshing no-bake desserts, there is something for every cookout menu. Browse the full recipe collection and find your next favorite dish for the holiday weekend.
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PrintDeviled Eggs with Tuna : The Best Memorial Day Party Food (12 Servings)
Creamy, tangy, and packed with protein, these Deviled Eggs with Tuna are the ultimate Memorial Day party food. Made with hard-boiled eggs, canned tuna, mayonnaise, mustard, and a dash of Tabasco, this easy appetizer comes together in minutes and is perfect for cookouts, BBQs, and picnics.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: 24 deviled egg halves
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
12 large eggs
2 teaspoons mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise
1 to 2 dashes Tabasco sauce (optional)
2 x 6 oz cans tuna in water, drained
Paprika, for garnish
Instructions
1. Place eggs in a medium saucepan and cover with cold water, 1 inch above the eggs. Bring to a boil, turn off the heat, cover, and let sit for 13 minutes.
2. Drain the hot water, add ice cubes and cold water to the pan, and let eggs cool completely. Peel eggs and refrigerate until fully cold.
3. Slice each egg in half lengthwise. Scoop the yolks into a mixing bowl and mash with a fork until fine and crumbly.
4. Add mayonnaise, mustard, salt, pepper, and Tabasco (if using) to the yolks. Stir with a fork until smooth and creamy.
5. Drain the tuna thoroughly and add it to the bowl. Break up with a fork and mix into the egg yolk filling.
6. Transfer the filling to a piping bag or zip-top bag. Snip the end and pipe about 2 teaspoons of filling into each egg white half.
7. Dust each filled egg with paprika or cajun seasoning for garnish.
8. Refrigerate for at least 1 hour before serving.
Notes
Store leftovers covered in the refrigerator for up to 2 days.
For best results, drain tuna very thoroughly to avoid a watery filling.
Smoked paprika adds a deeper flavor as a garnish alternative.
Make ahead: store whites and filling separately up to 24 hours in advance and fill before serving.
Do not leave out at room temperature for more than 2 hours.