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  • Writer's pictureGeorgiana

Tuna Deviled Eggs


*for 20 pieces


  • 10 eggs

  • 2 cans of tuna in brine (2 x 160g) - drain the liquid well

  • 5 tablespoons of mayonnaise

  • 1 teaspoon sriracha (or to taste)

  • 1 teaspoon mustard

  • the juice from a large lemon

  • 15g chives (1 package)

  • 1 pickled cucumber

  • 1 medium shallot

  • 1/2 teaspoon salt (or to taste depending on how salty the tuna is)

  • 1/2 tsp chilli flakes (or to taste)

  • 1/2 teaspoon pepper (or to taste)

For decorating the eggs:

  • 1 generous tablespoon of mayonnaise

  • 1/2 teaspoon sriracha

  • chives - dices or cut as little sticks

Steps to follow:

(1) Boil the eggs hard (about 10 minutes from the time the water starts to boil) and then transfer them to a bowl of ice cold water (it will help us peel them faster).

(2) Peel the eggs and crush the yolks well in a bowl.

(3) Add the mustard, sriracha, lemon juice, and mayonnaise over the yolks and mix well.

(4) Drain the tuna well from the liquid, so that our composition does not come out too soft or liquid.

(5) Finely chop the shallot, pickled cucumber and chives.

(6) Add the tuna, the previously chopped vegetables and season with salt, pepper and chilli. Taste and adjust according to how spicy you like it. Mix with a spatula until you have all the ingredients evenly distributed in the tuna mix.

(7) Transfer the composition into a piping bag (eventually with a round large nozzle) and fill the eggs.

(8) Decorate with spicy mayonnaise (mayonnaise + sriracha) and chives.

Store in the refrigerator for a few days in a casserole covered with a lid.




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