Tuna Stuffed Deviled Eggs

Halves of deviled eggs filled with creamy tuna salad and sieved yolk.
Tuna Deviled Eggs

Tuna Stuffed Deviled Eggs

By Sue Lau | Palatable Pastime

If you have ever  put egg in your tuna salad you will instantly know how delicious these are. I’ve always loved a good tuna salad sandwich, especially on toast. It seems as if I were digging for something quick to make for lunch, I’d always have the items needed on hand. And same for these quick and easy deviled eggs as well. Especially since I try to keep about half a dozen eggs cooked up at any given time. Those are perfect for a high-protein snack and tossing into lunches as well as chopping up for a tossed salad topping. To keep them  separated, I mark them on each side of the shell with  a big “H” in marker after they cool and are ready to be put away.

Perhaps nothing can be more annoying  than cracking open a hard-cooked egg to discover it is not cooked. So  marking it on both sides makes sure that it is noticed. But, marking them solves this easily.
Tuna Deviled Eggs

Did  you know?

Mixing tuna as a salad of sorts came about in the early 20th century as a tea room offering for women?

But before that, for about a century, these kind of mixtures were made with other meats or fish as a way to work up leftovers at home. But as the popularity of tea rooms grew, women didn’t entertain as much at home in the afternoons, but opted to go to tea rooms at department stores instead. There, the usual small sandwiches with fillings and other small light salads were offered. And we can enjoy the tuna version of it today stuffed into an egg.

It’s funny, but the decline of downtown shopping, where most tea rooms were, coincided with the closings of old tea rooms as more women took jobs and worked throughout the day. And eventually, a lot of the old department store shopping dried up as well. Those stores relied upon women being there for lunch and perhaps shopping for things afterwards.

But women are still  interested in these things, with many of us having grown up on such foods. I imagine in the decades to come, they will diminish with the broadening of other lunch foods. But they should always be a part of the American  palate, at any  rate.

Just like deviled eggs: an eternal classic. And everybody loves them, not just women!

Tuna Deviled Eggs

Tuna Deviled Eggs

  • Servings: 12
  • Difficulty: easy
  • Print

Tuna Deviled Eggs

  • 6 large eggs
  • 1 (6 ounce)  can tuna packed in water, drained
  • 1/3 cup mayonnaise
  • 1/4 cup minced celery
  • 1/4 cup minced green onions
  • 1-1/2 tablespoons sweet pickle relish
  • snipped chives (garnish)


  1. Place eggs in a saucepan and cover with cold  water;  bring to a rolling boil; boil 10 minutes. Remove from heat, drain,  and run very cold water over the eggs.
  2. Peel eggs and halve; remove yolks and mash in a bowl with a fork.
  3. Mix drained tuna, mayonnaise, celery, green onions and relish; stir into mashed yolks and mix until smooth.
  4. Fill egg cavities with filling mixture and garnish with snipped chives.

From the kitchen of palatablepastime.com

Tuna Deviled Eggs

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