Tuna avocado deviled eggs are great for breakfast, but also as starter or even on the side! Basically, they’re a tuna avocado egg sandwich minus the bread! Easy to make, low on the ingredients list, add that little sprinkle of paprika and some fresh parsley here and there and enjoy these tuna avocado eggs any time of the day!
Avocado stuffed eggs
Deviled eggs are a fabulous food. Even in their most simple version, where the filling is just made with yolks and mayonnaise. They provide a lot of energy, and are quite filling themselves. Add avocado and tuna to the recipe and you basically have a meal! I am not going to lie, when I photographed this recipe I ended up having six egg halves as lunch. The combination of eggs, tuna and avocado kept me going the whole afternoon!
Most commonly, you’re not eating that many. Deviled eggs are served as a starter, or as part of a buffet. A more reasonable serving consists of 1-2 halves per person, when other food is being eaten, too. These tuna avocado deviled eggs are perfect as a starter when having a barbecue!
How to make tuna avocado eggs
Making deviled eggs is quite easy, the biggest challenge is just to get the hard-boiled eggs right. When eating eggs, I tend to prefer them soft-boiled, but when making filled eggs you need to keep them a little longer and go for fully hard-boiled. The yolks will be removed and smashed together with the other ingredients and you really want the texture of hard-boiled yolks here.
To make perfect hard-boiled eggs have your eggs at room temperature. This will ensure that the heat from the boiling water will get to the core without having to boil the eggs for a longer time, which may result in darkened yolks. I use medium sized eggs and for me perfection is at 9 minutes.
Place the eggs in a pan and cover them with water. Set the pan on the stove on medium-high heat. Bring the water to boil with the eggs in it and from the moment the water starts to boil you can set your timer to 9 minutes. 9 minutes in boiling water should get you the perfect hard-boiled egg. When the eggs are done, drain the hot water and fill the pot with cold water. Keep the eggs in cold water for a few minutes before peeling them.
Peel and pit the avocado and add it to a bowl together with the drained tuna and the mayonnaise. Halve the eggs, remove the yolks and add them to the bowl. Gently mash the ingredients with a fork, stirring them to incorporate the mayonnaise. Taste test before adding any salt: the mayo and tuna are already salty and you may feel like you don’t need any extra salt. I personally like to add some, but follow your preference.
To fill the egg halves I used a piping bag. You can as well use two spoons, but I think that a piping bag with a large nozzle (or just a large round hole) delivers a cleaner job. Place your eggs on a serving plate and decorate with fresh parsley and a sprinkle of sweet paprika.
More deviled eggs recipes? Try these salmon mousse filled egg halves.
In these photos I have used 3 eggs, since I was alone and didn’t want to make too many. I ended up with some filling leftovers. I would recommend using 5 eggs to avoid having leftovers. Even adding 2 more yolks to the filling the final quantity will be perfect to divide between 10 egg halves. You can also choose to just add 3 yolks, anyway.
Since we’re using avocado, the filling will brown with time. Therefore I would not recommend making these tuna avocado deviled eggs too much in advance. If you have leftovers they’ll be fine the following day (store them in the fridge, of course). But the colour might not look so appetizing, so I’d recommend not making them ahead. For this reason I have only used 3 eggs in the photo shoot and not 5.
Low on carbs and high on fat, these avocado stuffed eggs are pure energy balls. If you prefer to keep the fat content lower you can leave out the mayo, since the avocado is already accounting for the creaminess factor. Still, I think that a little bit of mayo helps for the final texture, as well as flavour. If you choose to omit the mayo, definitely add the salt.
Tuna avocado deviled eggs
- 5 eggs
- 100 g canned tuna (drained)
- 1 avocado
- 2 tbsp mayonnaise
- pinch of salt
- parsley & paprika for decoration
- Cook the eggs to hard-boiled. For medium-sized eggs at room temperature, it is 9 minutes from boiling time. Place the eggs in a pot, cover with water and bring to the boil. Time 9 minutes from the moment the water reaches boiling temperature. When the eggs are ready, cool them under cold running water for a couple of minutes. Shell and cut in half.
- Peel and pit the avocado. Combine avocado, drained tuna and mayo and hard-boiled egg yolks. Mash the mixture with a fork. Taste and add salt if needed. Spoon or pipe mixture over egg halves. Decorate with fresh parsley and paprika.