Deviled eggs with tuna and mayonnaise are one of those classic appetizers that grace tables, in Italy and around the world, during celebrations and various occasions.
Everyone makes them their way, adding or removing some ingredients, but they are always very tasty. Some use mustard as a binder and others use butter, some add pickles like gherkins or pearl onions, and some love to further flavor everything with anchovies in oil, or with various spices and herbs.
I follow the simplest but tastiest recipe, made with just a few ingredients, usually already present at home. I’m very fond of it because deviled eggs with tuna and mayonnaise were one of the appetizers my mother used to prepare when we had guests at home.
I still remember that when she had time, she loved dedicating herself to decorating them, especially during Easter, when she would make them look like chicks with little eyes and beaks.
This proves that with a little imagination and starting from well-established recipes, we can always welcome our guests in the best way, creating a table with an appealing presentation and dishes with a highly appreciated taste.
Today these eggs are one of my signature dishes, and among those who have been my guests, I think very few haven’t eaten them at my house.
I now propose what I think is a surefire recipe and thus unmissable, which can be enriched to your taste and is ideal to make even when you have very little time available.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All Seasons
- Energy 83.03 (Kcal)
- Carbohydrates 2.65 (g) of which sugars 0.35 (g)
- Proteins 8.67 (g)
- Fat 4.09 (g) of which saturated 1.36 (g)of which unsaturated 2.29 (g)
- Fibers 0.43 (g)
- Sodium 108.47 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 eggs
- 5.64 oz tuna in oil
- 0.42 cup mayonnaise
- leaves lettuce
- 1 carrot
Tools
- 1 Small pot
- 1 Bowl
- 1 Peeler
Steps
To prepare the deviled eggs with tuna and mayonnaise, start by boiling 5 eggs for 10 minutes.
Then drain and rinse several times, leaving them immersed in cold water.
When they have cooled well, shell the eggs and cut them in half, collecting the yolks in a large bowl.
Drain (also pressing lightly) 160 gr of tuna in oil and add it to the yolks.
Add about 100 gr of mayonnaise and mix everything by hand using a fork. Shred the tuna well so that it blends with the other ingredients.
Once you have a homogeneous mixture, fill the egg halves not only in the cavity but also creating a dome that goes from one side to the other of the egg. Use a teaspoon to help.
Serve after keeping them in the fridge for about a couple of hours and, if desired, decorate with lettuce leaves and carrot strips made using a peeler.
Alternatively, for decoration, tomatoes, radicchio, parsley sprigs, or even pitted and chopped olives, peppers, or sun-dried tomatoes will do.
The deviled eggs with tuna and mayonnaise are now ready.
Storage
In the fridge, well closed in an airtight container, for up to 2 days.
In the fridge, well closed in an airtight container, for up to 2 days.
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