A twist on a classic recipe - Lithuanian Deviled Eggs with Tuna are a great appetizer that brings together the velvety goodness of creamy deviled eggs and the rich, savory flavor of tuna, creating a harmonious marriage of textures and tastes. Quick to make with only a handful of ingredients and budget-friendly, these Tuna Stuffed Eggs are a satisfying blend of tradition and innovation!
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Whilst a classic recipe for Lithuanian Deviled Eggs typically uses smoked mackerel (Mackerel Eggs recipe here), Tuna Stuffed Eggs are a popular new way to make a great appetizer for friends and family gatherings. With tuna being cheaper and readily available in every store, it is a great recipe when you are in a rush and on a tighter budget.
Alternatively, try our Deviled Eggs With Ham And Cheese!
How Are Lithuanian Tuna Deviled Eggs Served?
Tuna Stuffed Eggs are typically served as a part of a larger spread of cold appetizers. They are typically served alongside a range of breads, boiled vegetable salad, kefir battered pollock, rice salad with crab sticks, and a range of cold cuts, like Chicken Roulade.
However, served with a slice of rye bread, Tuna Stuffed Deviled Eggs can make a perfect appetizer in its own right.
This egg recipe also makes a great light lunch. Simply serve 3-4 egg halves with some rye bread and a green salad to make a complete meal.
After Easter, Lithuanians typically have lots of dyed Easter eggs to use up (we dye Easter eggs with onion skins), and this recipe is great to put those leftovers to good use.
Have more eggs to use up? Make Pikantiskos Salotos - Lithuanian Egg Salad With Cheese!
Ingredients and Substitutes
Here's everything you'll need for these Tuna Deviled Eggs:
- eggs: we use large eggs in the UK, so we recommend extra-large if you're in the US.
- mayo: both full-fat and light mayo will work in this recipe. You can also substitute up to half of the mayo with either Greek yogurt or sour cream.
- can of tuna: you will need approximately 100g of drained tuna to fill 8 egg halves. Use tuna in brine or spring water (not oil).
- fresh parsley: can be replaced with fresh dill.
- chive: can be substituted with green onions or very finely chopped red onion.
Find the quantities and a full recipe in the recipe card at the bottom of the post.
Variations and Additions
Our Tuna Stuffed Eggs recipe is a basic one, so we don't blame you if you want to add some extra flavours. Here are a few additional ingredients we'd recommend:
- Add a tablespoon of lemon juice to your creamy filling for a bit of zing.
- Add a teaspoon of Dijon mustard (or yellow mustard) for a bit of savory heat.
- Go all out and craft a homemade mayonnaise to use in the filling.
- Add a touch of hot sauce (like sriracha) to make them mildly spicy
- Experiment with various spices: add a pinch of cayenne pepper, garlic powder or smoked paprika into the mix.
Step-By-Step Method
Follow three simple steps to make the perfect eggs!
Step 1: How To Hard-Boil Eggs?
How to make perfect hard-boiled eggs? Simple! Place the eggs in a pan and cover them with enough water (cold water) to submerge. Put the pan on medium heat. Once the water reaches a rolling boil, cook the eggs for 10-14 minutes (depending on the size of your eggs).
In the meantime, fill a large bowl with ice water.
Once the eggs are cooked, use a slotted spoon to transfer the hard boiled eggs into the ice water and set them aside to cool down.
Step 2: Filling For Tuna Stuffed Eggs
Peel the eggs, cut them in half lengthways and scoop the yolks out of the egg halves into a medium bowl, taking care not to break the egg white half.
To the egg yolks, add the mayo, tuna and herbs (reserve some to decorate the top). Season with salt and black pepper. Mix everything very well until you have a creamy filling.
Step 3: Assembling
Spoon the tuna mixture into the egg white halves and garnish with extra herbs. Alternatively, use a piping bag with a large enough nozzle so that the tuna salad mixture doesn't get stuck and pipe it into the egg whites.
Place eggs on a serving platter and take it to the table.
Storage and Leftovers
You can boil the eggs up to 3 days in advance. You can also prepare the tuna filling and store it separately from egg whites in airtight containers for 3 days in the fridge.
Assembled Tuna Stuffed Eggs should be stored covered. Note that they have a strong smell, so place them in an airtight container to prevent other things in your fridge from absorbing the aromas.
Leftover filling can be used in tuna sandwiches. A great way to use up leftover stuffed eggs is to chop them up and add them to an egg salad.
Other Cold Lithuanian Appetizers To Try
Have a look at our other delicious recipes to add to your Lithuanian feast:
- Kefir Battered Pollock
- Smoked Mackerel Deviled Eggs (Lithuanian Easter Recipe)
- Boiled Vegetable Salad
Easy Tuna Stuffed Eggs (Lithuanian Deviled Eggs With Tuna)
Ingredients
- 4 eggs large
- 70 g (⅓ cup) mayo
- 1 can tuna in brine or spring water (not oil) drained, approx 100g (3.5 oz) drained weight
- 1 tablespoon parsley finely chopped
- 1 tablespoon chives finely chopped
Instructions
- Hard-boil the eggs. Place the eggs in a pan and cover them with cold water. Put the pan on medium heat. Once the water reaches a rolling boil, cook the eggs for 10-14 minutes (depending on the size of your eggs).
- In the meantime, fill a large bowl with ice water.
- Once the eggs are cooked, use a slotted spoon to transfer the eggs into the ice water and set them aside to cool down.
- Peel the eggs, cut them in half lengthways and scoop out the yolks into a large mixing bowl, taking care not to break the egg whites.
- To the yolks, add the mayo, tuna and herbs (reserve some to decorate the top). Season with salt and black pepper. Mix everything well until you have a creamy filling.
- Spoon the filling into the egg white halves and garnish with extra herbs.
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