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Mar 20, 2020

Deviled Eggs with Tuna, Capers, and Chives

These deviled eggs with tuna, capers, and chives are perfect for an appetizer or snack. 

Tuna Deviled Eggs

I'm super excited about these tuna deviled eggs. They are a combination of two favorites, egg salad, and tuna salad. The two flavors combined are delicious. Plus, these are a great high protein snack.

You probably have many of the ingredients in your pantry too.

Deviled eggs have kind of enjoyed a bit if a comeback lately, and with good reason. First, they are delicious. Second, they are a kind of comfort food and remind you of your childhood (if you are old enough). Third, they are typically low in carbohydrates.

Deviled eggs with tuna

Last Christmas, I was assigned appetizers for our large extended family dinner, and I brought these smoked trout deviled eggs. They disappeared like magic while my formerly very popular tomato, olive, cucumber, and goat cheese skewers just languished there until the eggs were gone.

Thank goodness I made a double batch!

More delicious deviled egg recipes: 

Deviled eggs with tuna and chives

Ingredients you will need for tuna deviled eggs:

Besides the eggs and tuna, you will need whole grain mustard, mayonnaise, apple cider vinegar, capers, chives, and salt and pepper.

You can totally play around with this recipe. Substitutions can include:

  • Canned salmon or mackerel for the tuna. 
  • Dill or scallions for the chives. 
  • Yellow or Dijon mustard for the whole grain mustard
  • Sherry vinegar for the cider vinegar. 
  • Miracle Whip for the mayonnaise

Deviled eggs with tuna, chives, and capers

How to make deviled eggs with tuna, capers, and chives:

First, split 7 hard boiled eggs in half and press the yolks through a mesh sieve. Discard two of the egg whites. Typically two of your hard boiled eggs will be hard to peel, so just toss the egg whites that are most damaged.

Next, add the whole grain mustard, mayonnaise, apple cider vinegar, tuna, capers, and chives, along with some salt and pepper.

Tuna deviled eggs ingredients

Once you have mixed all of the ingredients together, fit a pastry bag with a large open-star tip and fill it with the egg yolk mixture. Pipe the cavities of the egg whites with the egg yolk mixture, mounding it about 1/2 inch above the egg white.

Tuna deviled egg filling in a pastry bag

Don't use a small tip for piping because the capers will get stick in the tip!

Make-ahead tip for tuna deviled eggs:

Deviled eggs are best the day they are made, but you can make these in advance. Just mix the egg yolk mixture and refrigerate it separately until you are ready to fill and serve the egg whites.

Tuna deviled eggs with chives, and capers

I prefer olive oil-packed tuna for these deviled eggs, but any tuna will do. I'm noticing that fancier Spanish and Italian oil-packed tunas are becoming more common on my supermarket shelves, so if you find it, give it a try!

If you don't have a large star pastry tip or pastry bag, just fill a sturdy Zip Lok bag with the egg yolk mixture and snip a corner of the bag to pipe the mixture into the egg whites.

Tuna deviled eggs with chives, and capers on little plates

This month, the Fish Friday Foodies are creating recipes with tuna! Our host is Stacy of Food Lust People Love.

More recipes with tuna of all kinds:

Deviled Eggs with Tuna, Capers, and Chives

Enjoy the combination of tuna and eggs in these delicious appetizers. They did not last very long in our house, and there are only two of us.

These deviled eggs with tuna, capers, and chives are perfect for an appetizer or snack.

Deviled Eggs with Tuna, Capers, and Chives

Deviled Eggs with Tuna, Capers, and Chives
Yield: 6 servings
These deviled eggs with tuna, capers, and chives are perfect for an appetizer or snack.


  • 7 hard boiled eggs
  • 2 ounces (1/2 cup) drained canned tuna
  • 1 tablespoon drained and rinsed capers
  • 1 tablespoon chopped chives
  • 3/4 teaspoon whole grain mustard
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons apple cider vinegar
  • Salt and freshly ground black pepper


How to cook Deviled Eggs with Tuna, Capers, and Chives

  1. Split the hard boiled eggs in half, lengthwise, removing the yolks from the whites, and discarding 2 of the egg white halves. 
  2. Mash the egg yolks with a fork or press them through a wire mesh sieve and place them in small to medium bowl. 
  3. Finely chop the tuna and add it to the bowl. 
  4. Add the capers, 2 teaspoons of the chives, the mustard, mayonnaise, and vinegar. 
  5. Mix the ingredients with a rubber spatula or wooden spoon and season with salt and pepper. 
  6. Place the mixture into a pastry bag fitted with a large tip and pipe into the cavities of the egg whites. You can also spoon the mixture into the egg whites. 
  7. Garnish with the rest of the chives. 
Fat (grams)
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deviled eggs, tuna
American, French

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Created using The Recipes Generator

Recipe adapted from The New Best Recipe by America's Test Kitchen (2004).

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Would you like to comment?

  1. These are a prefect party appetizer, yum!

  2. I love tuna salad AND deviled eggs so this is a match made in heaven for me, Karen! I could eat that whole plate!

  3. Oh my goodness I want to give these a try so bad!! YUMM!

  4. THese look really yummy, I love deviled eggs. Often people will make their tuna salad with chopped up eggs included, this takes the idea in a different direction, one I'd certainly want to eat (too many of).

    1. I do love chopped eggs in tuna salad too.

  5. What a great idea Karen. I would love one or two for breakfast this morning.

  6. I know deviled eggs are such a classic in the US, but they're not something I grew up with - love the idea of tuna mixed in there, and the capers must give a great burst of flavor too.

  7. What a neat idea and flavor combination! I'd eat these for my lunch with green salad.


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