Classic Tuna Mayo Deviled Eggs

These Tuna and Mayo Deviled Eggs are similar to deviled eggs, except that the egg yolk mixture also includes flaked tuna and anchovy paste. Those who love both deviled eggs and tuna sandwiches will love this variation of deviled eggs for an appetizer or as part of a lunch.

Making these tuna and mayo eggs is exceptionally easy; first, eggs are hard boiled before being chilled and peeled. Then, they are halved and the yolks are removed to a bowl. Next, the yolks are blended with tuna, anchovy paste, salt, and pepper until very creamy, before being piped into the egg white halves. Finally, a garnish of capers is added for a briny contrast to the tuna mayonnaise and eggs.

What are Tuna and Mayo Eggs?

Tuna and mayo eggs are a variation of classic deviled eggs. Normally, deviled eggs are egg halves that have been filled with a mixture of egg yolks, mayonnaise, mustard, salt, and pepper, and then garnished with paprika. They make wonderful hors d’oeuvres because they are a perfect finger food and can be eaten in a few bites. These tuna and mayo eggs are similar, except that the filling also includes flaked tuna and anchovy paste for flavor, and a garnish of capers rather than paprika.

Pro Tips

• Cook the eggs for 12 to 14 minutes to ensure they are fully cooked through and that the yolks are solid.
• The eggs should be allowed to cool in cold water after cooking to stop the cooking process and ensure the eggs don’t overcook.
• To make the filling extra creamy, use a stick blender to blend the mixture in a bowl. However, a small food processor would also work to blend the filling.
• If you don’t have tuna on hand, you could replace it with salmon instead.
• For a variation in flavor, feel free to add lemon zest, lemon juice, dill, or tarragon into the egg yolk mixture. Fresh herbs like dill or tarragon also make a pretty garnish.
• If you don’t have a piping bag, you can spoon the filling into the egg white halves instead.

What to Serve with Tuna and Mayo Eggs?

These tuna and mayo eggs can be served with your favorite chilled beverages such as white wine or citrusy cocktails. They would also be wonderful served alongside other hors d’oeuvres such as mini spanakopita, meatballs, or skewers modeled after caprese salad with tomatoes, mozzarella balls, and basil.

What Size Eggs Should I Use for Tuna and Mayo Eggs?

You could use any size egg you have on hand for this tuna and mayo eggs recipe. However, large eggs are generally the most common size for deviled egg recipes.

Can I Substitute the Mayonnaise With Low-Fat Mayonnaise?

Yes, you definitely could! If you are trying to watch your fat intake, low-fat mayonnaise would work well in this recipe without affecting the flavor too much.

Where Can I Buy Anchovy Paste?

Anchovy paste is a prepared product that is usually sold in a tube and is anchovies that have been blended into a paste. It is available in most grocery stores and can usually be found in the same aisle as where you can find canned fish. However, if you can’t find it in your local grocery store, you should also be able to order it online.

How to Store Tuna and Mayo Eggs

These tuna and mayo eggs should be stored in an airtight container in the fridge, where they will keep for up to 2 days.

How to Make Tuna Mayo Deviled Eggs

Step 1: Bring the eggs to room temperature. Place the eggs in a pot, cover them with water, and bring them to a boil. Once boiling, cook them for 12 to 14 minutes.

Step 2: Place the eggs in ice cold water to allow them to cool.

Step 3: Peel the eggs and cut them in half.

Step 4: Remove the yolks to a bowl. Blend them with the mayonnaise, tuna, anchovy paste, and salt and pepper to taste until creamy.

Step 5: Pipe the yolk mixture into the egg white halves and garnish them with the capers.

Step 6: Serve them immediately or chill them until you are ready to serve them.