Tuna deviled eggs

There cannot be family dinners without deviled eggs 😀 ! Surely you know what we’re talking about and you surely tasted or prepared them at least once… Today we’re presenting the classic deviled egg stuffed with tuna, but it is up to you to create new awesome versions 😀 !

uova al tonno tuna deviled eggs

Remember not to use extra-fresh eggs, but at least one week old. This will make it easier when peeling the eggs and not to risk breaking the white. Similarly, do not use eggs too old to avoid unpleasant surprises 🙂 !

Another advice that we feel we can give you is to crush the ingredients with a fork rather than with a mixer; especially capers, which otherwise would make the final result too tasty.

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Tuna deviled eggs

Cuisine Gluten free, Lactose free
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 eggs
Difficulty Easy


  • 6 eggs
  • 1 can of tuna of 80 gr
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of capers
  • the juice of half a lemon
  • parsley
  • extra-virgin olive oil
  • salt
  • pepper


  1. Put your eggs to boil in a saucepan and cook for about 8 minutes; then drain and leave them to cool.
  2. Peel the eggs and with a sharp knife, cut them in half. Dug out the yolk and place in a bowl; let the egg whites aside.
  3. Now, add tuna, squeezed (or desalted) capers and mayonnaise, and with the help of a fork crush it all up to get a soft cream.
  4. Stir in a tablespoon of extra virgin olive oil, lemon juice, a little salt, ground pepper and a sprig of fresh parsley.
  5. Now stuff the egg whites. If you're in a hurry, do it with a spoon; otherwise fill a pastry bag with a large nozzle and create a more refined effect.
  6. Finally, arrange the eggs on a plate and garnish each with a caper or a parsley leaf.

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