Deviled eggs with tuna and mayonnaise are an easy, economical, and quick recipe that you can serve as an appetizer or main course, especially during the summer when we want to avoid hot dishes. This is one of those dishes that can be prepared in advance and stored in the fridge, making it a good solution when we need to cook a multi-course meal and have to organize our work, to avoid the risk of being in total chaos when guests arrive.
Other egg recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Deviled Eggs with Tuna and Mayonnaise
- 4 eggs
- 3.5 oz canned tuna (drained weight)
- 1.8 oz mayonnaise
- 1 bunch parsley
- 1 pinch salt
How to Prepare DEVILED EGGS WITH TUNA AND MAYONNAISE
Place the eggs in a saucepan with cold water and cook for about 7 minutes from the moment of boiling.
Cool the eggs under a stream of cold water, shell them, let them cool completely, then cut them in half lengthwise and, gently, remove the yolks and place them in a deep dish.
Wash, dry, and chop the parsley.
Drain the tuna, removing the preserving oil, and flake it with a fork.
Mash the yolks with a fork, add a pinch of salt, the tuna, the mayonnaise, the parsley, and, always using the fork, mix everything well. With the mixture obtained, fill a pastry syringe or a piping bag.
Arrange the egg whites on a serving dish and fill them with the yolk and tuna mixture.
You can serve your deviled eggs with tuna and mayonnaise immediately, or you can cover them and store them in the fridge until serving time.
You can watch on YouTube → the video of the Deviled Eggs with Tuna and Mayonnaise.
If you like eggs, don’t miss my collection of Egg Recipes.
