Tuna Salad Eggs


Here is an quick lunch option, that is tasty, and also makes for a good “pot-luck” side offering. It uses tinned tuna (and I recommend using oil packed for the flavour), and hard boiled eggs.  It is similar to deviled eggs, but with a little less fat as the number of yolks is reduced).  I have also found that this recipe works just as well with flaked tuna as it does with chunks.


  • Tuna 160 g tin (oil packed)
  • Eggs 6
  • Mayonnaise 2 Tbs (I used light option)
  • Onion 1/2 finely chopped
  • Gherkin 1 medium to large finely chopped
  • Salt pinch
  • Pepper pinch


Hard boil the eggs in salted water for 8-10 minutes. Cool and shell. Slice eggs in half and remove the yolks. Set aside 4 yolks for other salads or recipes. In a bowl break up the remaining two yolks with a fork, and add the chopped onion and gherkin. Drain the tuna and add it to the egg mixture.  Add seasoning and mayonnaise and mix well with the fork. Spoon a the mixture into the 12 egg while halves, filling the yolk cavities, and over filling as the tuna mixture allows.  Serve as a side, or tapas type dish.



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