Tuna and Avocado Deviled Eggs, a fresh, creamy, and very easy appetizer to prepare, perfect for any occasion: from a light summer lunch to a festive buffet, including a delightful family dinner. Their soft texture and bold yet balanced flavor make them irresistible, an original variation of the classic tuna deviled eggs we all know.
This recipe combines the delicacy of avocado with the savory taste of tuna, all completed by a citrusy note of lemon juice that makes the filling even fresher and more balanced. Moreover, it is naturally gluten-free, rich in proteins, and ready in just a few minutes, without the need for special equipment or long cooking times. You only need a few ingredients to achieve a very creamy filling, ideal to serve as an appetizer or as finger food.
Deviled eggs are a timeless classic, but this version with tuna and avocado adds an original touch that will please both adults and children. If you’re looking for a quick and light idea for a homemade aperitif or a dish to include in your weekly menu, this recipe is for you.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 175.13 (Kcal)
- Carbohydrates 2.46 (g) of which sugars 0.33 (g)
- Proteins 15.96 (g)
- Fat 11.70 (g) of which saturated 4.05 (g)of which unsaturated 7.43 (g)
- Fibers 1.74 (g)
- Sodium 191.35 (mg)
Indicative values for a portion of 80 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 for Tuna and Avocado Deviled Eggs
- 4 Eggs (medium)
- 160 g Tuna
- 1 Avocado
- 2 tablespoons lemon juice
- to taste black pepper
- to taste salt
Tools
- Small Pot
- Bowl
- Piping Bag
Tuna and Avocado Deviled Eggs
Start preparing the tuna and avocado deviled eggs by cooking the eggs either in boiling water for 8 minutes or immediately in cold water and cooking them for a total of 15 minutes.
Drain them in ice water and let them cool.
Place one egg at a time in a small jar or bowl with a lid and a little water, and shake it gently: this way, the shell will come off easily.
Cut the eggs in half lengthwise and remove the hard yolk with the help of a teaspoon, keeping the hard whites aside for now.
Add the drained canned tuna to the yolks.
Mix with a spoon, trying to mash the yolks as you go.
Add the avocado and lemon juice as well.
Season with salt and black pepper.
Mix well to combine all the ingredients together.
If you prefer, you can blend the filling.
Transfer the filling into a piping bag and fill the hard whites.
Serve the tuna and avocado deviled eggs or store them in the fridge in an airtight container.
Tuna and Avocado Deviled Eggs
Check this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
With eggs, I also made Arugula Frittata Roll with Stracchino and Salmon.
Can I prepare the deviled eggs in advance?
Yes, you can prepare them a few hours in advance and keep them in the refrigerator, covered, to keep them fresh. However, the avocado might oxidize, losing its bright green color.
Can I replace the tuna with another protein?
Of course! You can use smoked salmon, mackerel, or even hummus for a vegetarian version. The process remains the same.
Can deviled eggs be frozen?
No, it is not recommended to freeze deviled eggs, as the whites and avocado tend to change texture once defrosted.
Also try the Egg and Avocado Salad, fresh and delicious
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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