If you're looking for a simple, satisfying appetizer or snack, these 5-Ingredient Tuna Salad Deviled Eggs are packed with protein and flavor, and are surprisingly easy to make. Creamy tuna salad gets an extra boost from lightly sautéed onion and carrot, adding just the right touch of sweetness and texture. This fuss-free recipe delivers big flavor with minimal ingredients.
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I’ll admit, like these Russian Pancakes "Oladi" and the Russian Vinaigrette Salad, I “stole” this recipe from my mom. She’s been making her classic tuna salad for as long as I can remember, and it’s always been a family favorite. One day, I decided to dress it up a little by serving it inside deviled eggs. Same simple ingredients, just with a fancier look. It turns out, this small change makes it feel special enough for a party tray, or just to treat yourself on a regular weekday.
You don’t have to stick with deviled eggs, of course. Serve it as a regular tuna salad, spoon it over toast or crackers as a savory pâté, like I do in this Easy Tuna Pâté-Filled Tulips, or go the route in this recipe and stuff it into egg whites. However you serve it, it’s delicious every time.
Recipe Overview
⏱️ Ready in: 20 minutes
🍽️ Servings: 4 (8 deviled egg halves)
🧂 Ingredients: Just 5 simple ingredients
💪 Diet-Friendly: Nut-Free, Meal-Prep Friendly
🔥 Cooking Method: Stovetop (Sauté and boil eggs)
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Why You’ll Love This Recipe
- Only 5 ingredients: You'll only need simple pantry staples for this dish.
- Quick to make: Ready in just about 20 minutes from start to finish.
- It's Versatile: Like these Cod Liver Deviled Eggs, you can serve them as deviled eggs, regular tuna salad, or a pâté on crackers or bread.
- It's Great for any occasion: Meal prep it for the week or impress guests with bite-sized appetizers.
Ingredients
- Eggs: We’ll be hard-boiling the eggs and using the whites as the base; the yolks will be mixed into the tuna filling.
- Tuna: Choose a good-quality canned tuna packed in olive oil. The oil also helps bind everything together naturally, without using mayo.
- Onion: Adds a gentle bite and savory depth. We’ll sauté it lightly just until tender, which mellows out the sharpness and enhances sweetness.
- Carrot: Adds a touch of natural sweetness and color. Like the onion, it will be sautéed just until tender to blend nicely into the filling.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Tuna in Oil: If you prefer a lighter version, you can use tuna packed in water. Just make sure to drain it well and add a little extra olive oil for richness and creaminess.
- Carrot & Onion: Swap in finely diced bell pepper for a pop of color, celery for some crunch, and/or shallot for a milder, slightly sweet onion flavor.
- Some Add-ins: Try mixing in chopped pickles, like we use in this nut-free Pesto Orzo Salad with Grilled Corn, capers, a spoonful of mayo (make sure to use tuna in water if you're using mayo) for extra creaminess, or a touch of mustard or lemon juice to brighten it up.
Step-by-Step Instructions
Below is a quick summary of how to make this recipe. You’ll find detailed quantities and instructions in the full recipe card at the end of the post.
STEP 1: Cook Eggs & Sauté Veggies
Hard-boil eggs in a saucepan. While the eggs are cooking, heat olive oil in a small skillet and lightly sauté the chopped onion and carrot just until tender. Set the veggies aside to cool.
STEP 2: Prepare the Egg Whites
Once the eggs are done, cool them under cold water and peel. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
STEP 3: Make the Tuna Salad Filling
Add the tuna to the bowl with the egg yolks and mash together until well combined. Stir in the cooled sautéed onion and carrot. Mix until smooth and evenly combined.
STEP 4: Fill and Serve
Spoon the tuna mixture into each egg white half. Garnish with chopped fresh dill, if desired. Serve chilled or at room temperature.
Top Tips
- Eggs that are about 7 days old tend to peel easier. If you're using fresh eggs, add a splash of vinegar or baking soda to the water to help.
- I like to cook a few extra eggs, just in case some don’t peel well and the egg whites tear with the shell. If they all turn out well, I save the extras for another recipe, like this Olivier Salad.
- Make sure the sautéed vegetables and boiled eggs are fully cooled before mixing the filling. This keeps the texture creamy, not soggy.
- Use a fork or potato masher to blend the yolks and tuna well before stirring in the veggies.
Frequently Asked Questions
Yes! You can prepare the filling up to a day in advance. Store the filling and egg whites separately in the fridge, then assemble just before serving.
Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. It's best to store them in a single layer, not to squish the filling.
Yes, if you’re not using egg whites, serve the filling as a pâté-style spread over crackers, crostini, or fresh bread. Or, you can use the egg whites and mash them together with the egg yolk and tuna before adding the other ingredients.
Serving suggestions
This dish is great served as an appetizer alongside other appetizers, such as this Easy 5-Ingredient Burrata Cheese Appetizer or this Crispy Onion Shrimp Lettuce Tacos appetizer. Serve these Smashed Potatoes with Sour Cream & Roasted Peppers or these Easy 3-ingredient Baked Potato Wedges as a side dish. For a simple meat dish, try making this 3-Ingredient Honey Garlic Chicken (3 ways!) recipe.
Other delicious salad recipes
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Recipe
5-Ingredient Tuna Salad Deviled Eggs Recipe
Ingredients
- 4 large eggs
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 small carrot peeled and grated
- 1 can tuna in olive oil
Optional, to garnish:
- fresh dill chopped
Instructions
- Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.4 large eggs
- While the eggs are cooking, heat olive oil in a small skillet over medium-high heat, then reduce to medium and lightly sauté the chopped onion and carrot just until tender. Set the veggies aside to cool.1 tablespoon olive oil, 1 small onion, 1 small carrot
- Once the eggs are done, cool them under cold water and peel.
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving plate or platter.
- Add the tuna to the bowl with the egg yolks and mash together until well combined. Stir in the cooled sautéed onion and carrot. Mix until smooth and evenly combined.1 can tuna
- Spoon the tuna mixture into each egg white half. Garnish with chopped fresh dill, if desired. Serve chilled or at room temperature.fresh dill
Notes
- Eggs that are about 7 days old tend to peel easier. If you're using fresh eggs, add a splash of vinegar or baking soda to the water to help.
- I like to cook a few extra eggs, just in case some don’t peel well and the egg whites tear with the shell. If they all turn out well, I save the extras for another recipe.
- Make sure the sautéed vegetables and boiled eggs are fully cooled before mixing the filling. This keeps the texture creamy, not soggy.
- Use a fork or potato masher to blend the yolks and tuna well before stirring in the veggies.
Ash
Delicious and easy recipe! Perfect for lunch, brunch, and picnics!