Deviled Eggs Without Mayo With Tuna

If you’re over the usual mayo-heavy deviled eggs, these Greek yogurt and tuna ones are a solid upgrade. They’re creamy, savory, and have a little extra kick from Dijon mustard and lime juice.

The tuna gives them more substance, so they feel like an actual snack—or even a light lunch—rather than just a party appetizer. I like these because they’re quick to throw together, high in protein, and honestly taste great straight out of the fridge.

What makes these stand out is that you get all the creaminess without the weight of mayo. Greek yogurt keeps the filling light but still smooth, and there’s plenty of room to make them your own. Toss in a little shredded cheese, fresh herbs, or a dash of heat if that’s your thing.

Tips to Make These Tuna Deviled Eggs

• Use Greek yogurt with at least 2% fat for the best creamy texture—non-fat tends to be too tangy and thin.
• Let the eggs cool fully before slicing or the whites might tear. You can even chill them for 15 minutes in the fridge first.
• If the filling feels too thick, add a tiny splash of lime juice or extra yogurt to loosen it up.
• You can prep the filling ahead of time and store it in a sealed container until you’re ready to fill the eggs.

Ingredients (Makes 12 Halves)

• 6 large eggs
• 2 cans tuna (drained)
• 2–3 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lime juice
• ¼ cup shredded cheese
• Chopped parsley (for topping)

Alternative Ingredients

Swap the tuna for canned salmon or finely shredded chicken if that’s what you’ve got. You can also use lemon juice instead of lime. And if you want to skip cheese, try mixing in chopped olives or capers for a little salty kick.

Step 1: Boil the Eggs

Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Transfer eggs to cold water and let them cool.

Step 2: Slice and Remove Yolks

Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a bowl.

Step 3: Make the Filling

Mash the yolks with a fork until finely crumbled. Add Greek yogurt, Dijon mustard, lime juice, and mix until creamy. Stir in the drained tuna and shredded cheese. Season with salt and pepper to taste.

Step 4: Fill the Egg Whites

Spoon or pipe the filling into the egg white halves. You can use a piping bag or a ziplock bag with the corner cut off.

Step 5: Garnish

Top each filled egg with chopped parsley before serving.

How to Conserve Deviled Eggs

Store deviled eggs in an airtight container in the fridge for up to 2–3 days. If you’re prepping for a party, you can boil the eggs and make the filling ahead, then assemble everything the day you plan to serve them. These don’t freeze well, but they’ll stay fresh in the fridge and still taste great the next day.

How to Serve Deviled Eggs With Tuna

These make a great high-protein snack, appetizer, or light lunch. I often pair them with some cut veggies or a handful of crackers on the side. They also work well as a picnic snack or potluck item—just be sure to keep them chilled.

You can plate them up as-is for something simple, or dress them up with extra toppings like capers, smoked paprika, or even a few hot sauce drops for an extra kick.