Tuna stuffed eggs, known in Spanish as huevos rellenos de atún, are a beloved appetizer and party dish throughout Spain and many Mediterranean countries. These creamy, savory bites are quick to prepare, full of flavor, and perfect for any occasion—from family gatherings to summer picnics.
What Are Tuna Stuffed Eggs?
Tuna stuffed eggs are hard-boiled eggs, halved and filled with a creamy mixture of tuna, mayonnaise, and seasonings. The dish is a staple of Spanish home cooking and tapas bars, often garnished with olives, parsley, or a sprinkle of paprika. Their popularity comes from their simplicity, versatility, and the fact that they can be made ahead and served cold—a real bonus for entertaining.
Ingredients
6 large eggs
1 can (about 5–7 oz) tuna in olive oil or water, drained
4–5 tablespoons mayonnaise
8–10 green olives, chopped (optional, traditional in Spain)
1 teaspoon Dijon or yellow mustard (optional)
1 tablespoon finely chopped red onion or celery (optional for crunch)
Salt and black pepper, to taste
Smoked or sweet paprika, for garnish
Fresh parsley, for garnish
Instructions
Boil the Eggs:
Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes. Transfer eggs to a bowl of cold water and let cool completely.
Peel and Halve:
Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a bowl.
Make the Filling:
Mash the yolks with a fork. Add the drained tuna, mayonnaise, mustard, onion/celery (if using), and chopped olives. Mix well until creamy. Season with salt and pepper to taste.
Stuff the Eggs:
Fill each egg white half with a generous spoonful of the tuna mixture. You can use a spoon or pipe the filling for a neater look.
Garnish and Chill:
Sprinkle the tops with paprika and garnish with chopped parsley or extra olives. Chill in the fridge for at least 30 minutes before serving for best flavor.
Tips for the Best Tuna Stuffed Eggs
Use good-quality tuna and mayonnaise for the creamiest, most flavorful filling.
For a lighter version, swap some mayo for Greek yogurt or sour cream.
Add a splash of vinegar or lemon juice for extra brightness.
These eggs can be made a day ahead—just keep them covered in the fridge.
Why Are Tuna Stuffed Eggs So Popular?
Tuna stuffed eggs are a classic in Spanish and Mediterranean cuisine because they’re easy, affordable, and endlessly adaptable. They’re a go-to dish for holidays, potlucks, and tapas spreads, and they never fail to disappear fast!
