6-Ingredient Tuna Salad Stuffed Eggs
These 6-Ingredient Tuna Salad Stuffed Eggs are a creamy, protein-packed twist on classic deviled eggs. Quick, easy, and perfect for snacks, parties, or meal prep.
Ingredients
- 6 large eggs
- 1 can 5 oz tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: chopped celery or pickles
Instructions
- Place eggs in a pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Transfer eggs to an ice bath and cool completely.
- Peel eggs and slice in half lengthwise.
- Remove yolks and place them in a bowl.
- Add tuna, mayonnaise, Dijon mustard, salt, and pepper.
- Mash and mix until smooth and creamy.
- Spoon or pipe the mixture back into egg whites.
- Chill for 15–20 minutes before serving.
Notes
- Fully cool eggs before peeling for best results.
- Drain tuna well to avoid a watery filling.
- Adjust seasoning to taste with salt, mustard, or lemon juice.
- Store in the fridge for up to 3 days.
- Not suitable for freezing.