These spicy tuna fish deviled eggs with capers, mayonnaise, and chili are the perfect appetizer for any celebration.
The creamy tuna fish deviled eggs make the perfect finger food and are great for many occasions. You can make them for a party, to take on a picnic, or a potluck, you can serve them for Easter, Christmas, or New Yearโs Eve, or you can make them just for breakfast, as a snack, a light lunch, or a quick dinner.
Try more ideas like Romanian Deviled Eggs or Mexican Deviled Eggs with Avocado.
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Recipe ingredients
Hard-boiled eggs: I always use the largest ones I can find.
Canned tuna: I prefer to use tuna in water (in brine); I find tuna in oil too heavy for this recipe, especially as the filling contains mayonnaise.
Mayonnaise: Use your favorite brand. I always have to mention that homemade mayonnaise is the best (try this incredibly easy-to-make and delicious Whole Egg Mayonnaise Recipe), but as you will only need a few teaspoons for this tuna deviled egg recipe, using bought mayonnaise makes more sense.
Other ingredients: Cream cheese, Dijon mustard, capers, onion, dill, and seasoning.
See the recipe card for full information on ingredients and quantities.
How to make deviled eggs with tuna?
How to cook perfect hard-boiled eggs?
Place the eggs in a pot, cover with water, add a pinch of salt, and bring to a boil. Cover, remove from heat, and let sit for 12 minutes.
Drain, rinse with cold water, and transfer to an ice bath. Once cold, refrigerate unpeeled until neededโtheyโre easier to peel when made ahead.
You can also check How to Cook Quail Eggs if needed.
How to cut the eggs for stuffing?
Traditional way: Slice the eggs lengthwise and remove the yolk.
Standing eggs: Cut off the tops and gently scoop out the yolks with a teaspoon. Finely chop the cut-off egg white pieces and mix them into the filling. They look especially nice but need a bit more care.
Make the tuna fish filling
Prep: Remove the yolks and place them in a mixing bowl. Drain the tuna. Finely chop the capers, onion, and dill, saving a little of each for garnish.
Make the filling: Blend all the filling ingredients with an immersion blender until smooth. Season.
Fill the eggs: Pipe the mixture into the egg whites using a piping bag with a star tip. If you donโt have one, use a freezer bag with the corner snipped off.
Good to Know!
Eggs: Older ones are easier to peel than fresh ones. You can also cook them in advance, which will make them easier to peel. You can use leftover eggs from Easter, for instance. And if you have lots of them, check out What to Do with Hard-Boiled Eggs.
Should you have a bit of extra filling left over, serve it as a bread spread or dip. You can also use it to fill mini-peppers or small tomatoes.
Make ahead and store
You can boil the eggs 2-3 days ahead and keep them (unpeeled) refrigerated until needed.
You can prepare the tuna fish deviled eggsย one day aheadย and keep them refrigerated until ready to serve.
Refrigerate leftovers in an airtight container for 2-3 days (only 2 if you made them one day ahead).
Tuna Fish Deviled Eggs
Ingredients
- 8 eggs large, Note 1
- 1 can tuna in brine/water
- 1 ยฝ teaspoons capers
- 1 pinch of cayenne pepper or red pepper flakes, to taste
- ยฝ red onion or a very small one
- 3 teaspoons mayonnaise
- 1 teaspoon medium-hot mustard
- 1 tablespoon cream cheese
- a few sprigs of dill
- fine sea salt
- freshly ground black pepper
Instructions
Eggs:
- Cook eggs: Place the eggs in a pan, cover with water, add a large pinch of salt, and bring to a boil. Cover tightly and remove from the heat. Let sit for 12 minutes, then drain and rinse well in cold water. Place them in a bowl with very cold water to stop them from cooking further. 8 eggs
- Prepare eggs for filling: Peel them. If you want them to stand, remove one-third of the top of the egg and a very thin slice of the bottom part of the egg so it can stand easily without falling (Note 2). Chop these leftover egg white pieces and add them to the filling. If you want to make your deviled eggs traditionally, slice them in half lengthwise.Remove the yolks and place them in a bowl.
Tuna filling:
- Make the filling: Drain the can of tuna. Chop the capers, red onion, and dill very finely. From each chopped ingredient, save a little bit for the garnish.1 can tuna + 1 ยฝ teaspoons capers + ยฝ red onion + a few sprigs of dill
- Blend filling: Add the tuna, chopped ingredients, cayenne pepper, mayonnaise, mustard, and cream cheese to the bowl containing the egg yolks. Process with an immersion blender until you have a smooth paste. Adjust the taste with salt and freshly ground pepper.1 pinch of cayenne pepper + 3 teaspoons mayonnaise + 1 teaspoon medium-hot mustard + 1 tablespoon cream cheese + fine sea salt + freshly ground black pepper
- Fill deviled eggs: Transfer the mixture to a piping bag fitted with a large (star) nozzle (Note 3). Carefully pipe the filling into the prepared eggs.
- Garnish eggs: Sprinkle the eggs with the chopped ingredients that you put aside for the garnish and with some more freshly ground black pepper.
Notes
- Older eggs are easier to peel than fresh ones. You can use leftover hard-boiled eggs as well.
- If you make standing eggs, you will have some leftover egg whites from the top of the eggs. Chop them finely and stir them into the leftover mixture. You will now have a delicious bread spread as well.
- If you don't have a piping bag, transfer the egg yolk mixture to a freezer bag or something similar. Cut a small hole in the corner of the bag and use the bag as a piping bag.
Kathy @ Beyond the Chicken Coop says
I love this idea of adding something extra to deviled eggs. Tuna is a perfect compliment. These eggs are so pretty! I love the fun way you've cut them.
mjskitchen says
Every time I make deviled eggs, they all get eaten immediately. I can see that happening with a batch of these eggs. They are like an inverted tuna salad. ๐
Alina Delicious Romania says
Yum! I'll definitely use capers next time I make deviled eggs, probably this Easter. Thanks for the older eggs tip, last time I made stuffed eggs, I used fresh ones, and it was impossible to peel them without ruining the egg whites.
Sissi says
Your eggs look fantastic! I love tuna and egg combination (I cannot imagine a tuna salad without eggs). In Poland eggs are stuffed with... eggs and it's obviously delicious!
Angie@Angie's Recipes says
I still have a couple of jars of white tuna in the cupboard..this would be perfect to use them.