• 6 hard-boiled eggs, peeled and cut in half lengthwise
  • 1 can (5 ounces) tuna, drained
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
  • Paprika for garnish (optional)
  • Additional parsley for garnish (optional)


  1. Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
  2. Mash the egg yolks with a fork. Add the drained tuna, mayonnaise, Dijon mustard, chopped red onion, and chopped parsley. Mix well until all the ingredients are combined and the filling is smooth.
  3. Season the tuna and egg yolk mixture with salt and pepper to taste. Adjust the seasonings according to your preference.
  4. Spoon the tuna and egg yolk mixture into the egg white halves, dividing it evenly among them.
  5. If desired, sprinkle a little paprika over the top of each stuffed egg for a pop of color and flavor.
  6. Garnish the tuna-stuffed deviled eggs with additional chopped parsley for freshness.
  7. Refrigerate the stuffed eggs for at least 30 minutes before serving to allow the flavors to meld.
  8. Serve chilled and enjoy your delicious tuna-stuffed deviled eggs as an appetizer or snack.
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