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Deviled Eggs with Tuna


This recipe would be an egg-cellent first course for a luncheon or party.

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  • 2 Cans Isabel Light Tuna in Olive Oil
  • 8 Boiled Eggs
  • 1/4 Cup Roasted Red Peppers
  • 12 Pickled Onions
  • Spring Salad Mixture
  • 3 Tablespoons Mayonnaise
  • Tabasco (optional)
  • Olive Oil
  • Balsamic Vinegar
  • Salt & Pepper


Adapted from


Step 1

Put the eggs in cold water and cook for 10 minutes until the water starts to boil.

While the eggs are boiling, clean and dry the lettuce.

Prepare a vinaigrette with 8 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper.

Quickly cool and peel the eggs. Cut the eggs in half lengthwise and remove the yolks.

Mix the yolks in a blender with tuna, peppers (reserve some for garnish strips), onions, mayonnaise and a dash of Tabasco.

Fill the egg whites with the resulting mixture and top with a sliver of red pepper.

In a large dish, toss the salad with the vinaigrette and top with the deviled eggs to serve.


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