Devilled Eggs With Tuna

Prep Time20 min
Cook Time 10 min
Time to Table30 min

Devilled eggs are always a hit. But if you want to make them better, add tuna for that glorious texture and to essentially turn devilled eggs into a protein powerhouse.


6 Large eggs, raw
3 tbsp Mayonnaise, reduced fat
1 tsp Dijon mustard
2 tsp Prepared horseradish
1/2 tbsp Tarragon, dried
1 can (170 g) CLOVER LEAF® Solid White Albacore Tuna in Water, drained
1/8 tsp (pinch) Pepper
2 tbsp Parsley, fresh, finely chopped


  1. Hard boil the eggs by placing in a pot and covering with water. Bring the water to a boil, then simmer for ten minutes.
  2. Carefully drain the water, lightly crack the shells, and cover eggs with ice cold water. Peel off the shells, cut eggs in half, and remove the yolks. Set the egg whites to the side.
  3. In a small bowl, mash the egg yolks with mayonnaise, mustard, horseradish, and tarragon. Drain the tuna and add it to the bowl. Thoroughly combine the ingredients. Season the mixture with pepper.
  4. Using small scoops of the mixture, fill the egg whites. Garnish with parsley.



per serving
% Daily
Fat11 g15%
Saturated Fat3 g
Trans 0.1 g
Saturated + Trans16%
Carbohydrate3 g
Fibre0 g
Sugars1 g1%
Protein17 g
Cholesterol290 mg
Sodium320 mg14%
Potassium125 mg3%
Calcium40 mg3%
Iron1.5 mg8%

This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Privacy Policy for more information on the cookies we use and how to delete or block them.