Deviled Eggs with a Tuna Twist

Ingredients

• 7–8hard-boiled eggs, halved
• 60 g (¼ cup)tuna, drained
• 60 ml (¼ cup) + 1 tsp (5 ml)mayonnaise
• 60 ml (3 tsp)dill relish
• ½ tsp (2.5 ml), plus more if neededsalt
• ⅛ tsp (about 0.6 ml)pepper
• To tastepaprika
• To taste (optional)dried parsley

Instructions

1. 1

   Boil the eggs

   Boil the eggs, then leave them to cool.

2. 2

   Peel and halve

   Once cool, peel the eggs and cut each one in half.

3. 3

   Remove the yolks

   Take out the yolks and put them in a mixing bowl.

4. 4

   Add the filling

   Mash the yolks with a fork, then add the tuna, mayonnaise, dill relish, salt and pepper.

5. 5

   Mix until combined

   Stir until the ingredients are well incorporated.

6. 6

   Fill the whites

   Spoon the mixture into each egg half.

7. 7

   Add the garnish

   Sprinkle with a little paprika and, if you like, dried parsley.

8. 8

   Chill before serving

   Chill the eggs, then serve.

What are devilled eggs?

Devilled eggs are cooked egg whites filled with seasoned mashed yolks, a familiar party dish in Britain and the United States. The name refers to the punchy seasoning traditionally mixed into the filling.

This version adds tuna for a savoury, fuller filling, while dill relish brings a tangy note. Paprika gives the finished eggs a simple, colourful garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 16g protein, 2g carbs, 22g fat.

The eggs and tuna provide most of the protein, while the yolks and mayonnaise contribute much of the fat. The eggs and relish supply most of the carbohydrates, though the amount is modest; serve a portion with salad or crunchy vegetables for a more balanced plate.

Why add tuna?

Drained tuna blends into the yolks and mayonnaise, adding savoury flavour without changing the basic method. Drain it well so the filling stays thick enough to spoon into the egg whites.

Flake the tuna before mixing if it is packed in large pieces. That helps it spread evenly through the filling.

Getting a smooth filling

Mash the yolks with a fork before adding the other ingredients, breaking up any firm pieces. Stir until the tuna and relish are distributed throughout.

Add the listed mayonnaise and check the consistency. If you add more, do so sparingly so the mixture remains able to hold its shape.

Seasoning to taste

Dill relish contributes both acidity and seasoning, so taste the mixture before adding extra salt. The recipe starts with ½ teaspoon salt and allows for more if needed.

Pepper goes into the filling, while paprika is sprinkled over the top. Dried parsley is optional and can be left off without changing the method.

Filling and chilling

Spoon the mixture into the hollows left by the yolks, distributing it evenly between the egg halves. A small spoon works well for a relaxed finish.

Chill the filled eggs before serving, as directed. Keep them covered in the fridge while they wait.

What to serve with them

Serve these eggs as part of a cold appetiser spread with crisp vegetables, salad leaves or sliced bread. Their rich filling also pairs well with fresh, sharp flavours.

For a more substantial plate, add a green salad and another source of vegetables. Keep the eggs chilled until it is time to eat.

Recipe notes & tips

• Drain the tuna thoroughly before mixing it into the yolks.
• Mash the yolks well first for a more even filling.
• Taste the mixture before adding salt beyond the stated amount.
• Spoon the filling into the whites just before chilling for a tidy finish.
• Keep the eggs covered and refrigerated until serving.

Variations

• Extra dill: Stir a little chopped fresh dill into the filling for a brighter herbal note.
• More tang: Add a little extra dill relish, tasting as you go.
• Smoky finish: Use smoked paprika in place of regular paprika for the garnish.
• Smoother filling: Mash the yolks thoroughly and stir the mixture until creamy.
• Herb garnish: Use fresh chopped parsley instead of dried parsley, if available.

Common mistakes to avoid

• Wet tuna: Excess liquid can loosen the filling; drain the tuna well before adding it.
• Lumpy yolks: Large pieces make the mixture uneven; mash the yolks thoroughly with a fork.
• Over-seasoning: Relish is already seasoned; taste the filling before adding extra salt.
• Overfilling: A large mound can be difficult to handle; divide the mixture evenly between the halves.
• Leaving them uncovered: The filling can dry out in the fridge; cover the eggs while chilling.

How to store

Keep the eggs covered in the refrigerator and eat within 2 days. Serve them chilled, and do not leave them at room temperature for an extended period.

Frequently asked questions