There’s something undeniably comforting about deviled eggs. They’re creamy, satisfying, and packed with flavor. But what if we took them up a notch? Enter Tuna Melt Deviled Eggs—a mash-up of classic deviled eggs and the gooey goodness of a tuna melt. This recipe brings together the richness of tuna salad, the creaminess of deviled egg filling, and the melty, golden-brown cheese crust that makes a tuna melt so irresistible.
These are not your average deviled eggs. Instead of the usual mayo-and-mustard combo, we mix in flaky tuna, a touch of hot sauce for a little kick, and finely diced celery and onion for crunch. Then, instead of just serving them cold, we coat them in cheese and give them a quick sear in a hot pan. The result? A crispy, cheesy, melty bite that’s packed with protein and bursting with flavor.
I first tried this idea when I was looking for a way to jazz up my usual meal-prep routine. I love deviled eggs, but I wanted something more substantial—something warm, cheesy, and extra satisfying. After a few test runs, this version became my go-to snack. And the best part? They come together in under 15 minutes with ingredients you probably already have in your kitchen!
Why You’ll Love This Tuna Melt Deviled Eggs Recipe
- Quick & Easy – You only need 15 minutes from start to finish!
- High in Protein – Perfect for meal prep, post-workout fuel, or a midday snack.
- Cheesy & Crispy – The melted mozzarella crust adds the perfect crunch.
- A Fun Twist on Deviled Eggs – Warm, savory, and a little indulgent.
- Great for Low-Carb & Keto Diets – No bread, just pure deliciousness!
Preparation Time & Servings
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 6 deviled eggs (3 whole eggs, halved)
- Calories per serving: ~85
Ingredients
For the Filling:
- 6 hard-boiled eggs, sliced in half
- 3 egg yolks (reserve the other 3 for another use)
- 1 (5 oz.) can tuna, packed in water (drained to about 4 oz.)
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 2 dashes hot sauce (adjust to taste)
- Pinch of kosher salt
- Freshly ground black pepper, to taste
- 2 tbsp onion, finely diced
- 2 tbsp celery, finely diced
The Cheese Coating:
- ⅓ – ½ cup shredded mozzarella cheese
Garnish:
- 1 tsp parsley, chopped
- Lemon wedges
Step-by-Step Instructions to make this Tuna Melt Deviled Eggs
Step 1: Prepare the Eggs
Peel your hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks, setting three of them aside in a mixing bowl. (You can discard the extra yolks or use them in another recipe.)
Step 2: Make the Tuna Mixture
To the bowl with the yolks, add mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and black pepper. Use a fork to mash everything together until smooth. Then, stir in the drained tuna, diced onion, and diced celery. Mix until fully combined and creamy.
Step 3: Stuff the Egg Whites
Using a spoon or a piping bag, fill the hollowed-out egg whites with the tuna mixture. Make sure they’re slightly mounded for extra filling in each bite.
Step 4: Coat with Cheese
Spread the shredded mozzarella cheese on a plate. Gently press the cheese-coated side of each egg into the mozzarella, ensuring the cheese sticks evenly.
Step 5: Pan-Sear the Eggs
Heat a non-stick skillet over medium-high heat and lightly spray with avocado oil. Once hot, place the cheese-coated side of the eggs down into the pan. Cook for 20-40 seconds, until the cheese forms a crispy golden crust. Be careful when flipping to avoid sticking!
Step 6: Serve & Enjoy
Garnish with chopped parsley and a squeeze of fresh lemon juice. Serve warm for the best melty texture.
How to Serve Tuna Melt Deviled Eggs
These eggs are perfect for a variety of occasions, whether as a high-protein snack, a light meal, or an appetizer for guests. Here are some ways to enjoy them:
- On their own – A satisfying low-carb snack packed with flavor.
- With a side salad – Pair them with a crisp green salad for a light, balanced meal.
- With crackers – Serve them alongside some crunchy whole-grain crackers.
- As part of a brunch spread – Add them to your breakfast or brunch table for a unique twist on classic deviled eggs.
Storage & Make-Ahead Tips
- Best enjoyed immediately – These eggs taste best fresh when the cheese is warm and melty.
- Store leftovers – Keep them in an airtight container in the refrigerator for 2-3 days.
- Eat them chilled – If you store them in the fridge, they’ll still be delicious cold, but the cheese won’t be melty anymore.
Helpful Tips for Perfect Deviled Eggs
- Use cold eggs for easier peeling – After boiling, transfer the eggs to an ice bath for at least 5 minutes before peeling.
- Drain the tuna well – Too much moisture will make the filling soggy. Press out excess water with a fork before mixing.
- Don’t overfill the eggs – If they’re too full, flipping them in the pan becomes tricky.
- Use a non-stick skillet – This helps prevent the cheese from sticking and ensures an easy flip.
- Watch the heat – Medium-high heat is key. Too low, and the cheese won’t crisp up properly; too high, and it will burn.
Recipe Variations
- Spicy Kick – Add an extra dash of hot sauce or sprinkle in some red pepper flakes for more heat.
- Dairy-Free – Skip the cheese crust and top with a sprinkle of nutritional yeast instead.
- Herb Boost – Try adding fresh dill or chives to the tuna mixture for an herby twist.
- Avocado Mash – Replace half the mayo with mashed avocado for a creamy, nutrient-packed alternative.
FAQs
Can I use tuna packed in oil?
It’s best to use water-packed tuna, as oil-packed tends to be too greasy and won’t hold together as well in the filling.
Can I swap mayonnaise for something else?
Yes! Greek yogurt works well as a mayo substitute, though the small amount of mayo helps bind the ingredients together.
Can I make these ahead of time?
You can prepare the filling ahead of time, but for the best texture, it’s best to pan-sear the eggs right before serving.
What’s the best way to reheat them?
You can gently warm them in a pan for about 30 seconds, but they also taste great cold straight from the fridge.
Can I use a different type of cheese?
Absolutely! Cheddar, provolone, or even Swiss cheese would work well in place of mozzarella.
Final Thoughts
These Tuna Melt Deviled Eggs are a game-changer when it comes to quick, protein-packed snacks. With their creamy filling, crispy cheese crust, and bold flavors, they’re sure to be a hit whether you’re making them for yourself or serving them at a gathering. The combination of warm, melty cheese with the savory tuna filling makes them next-level delicious.
What I love most about this recipe is how simple yet impressive it is. It takes just a few basic ingredients—most of which you probably already have in your kitchen—and transforms them into something that feels special. Whether you’re meal-prepping for the week, looking for a fun appetizer, or just craving something satisfying and cheesy, these deviled eggs are the perfect solution.
If you try this recipe, I’d love to hear how it turned out! Let me know in the comments or snap a photo and tag me on Instagram—I can’t wait to see your delicious creations. Happy cooking, and enjoy every cheesy, melty bite! 🥚✨
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Tuna Melt Deviled Eggs – A Cheesy, Protein-Packed Twist on a Classic
- Total Time: 15 minutes
- Yield: 6 deviled eggs (3 whole eggs, halved) 1x
- Diet: Halal
Description
These Tuna Melt Deviled Eggs take classic deviled eggs to the next level! They’re stuffed with creamy, flavorful tuna salad and topped with melty mozzarella cheese, then lightly pan-seared for a crispy, golden-brown finish. Perfect for a high-protein snack, low-carb appetizer, or quick meal, they’re an easy and delicious way to satisfy your cravings!
Ingredients
For the Filling:
- 6 hard-boiled eggs, halved
- 3 egg yolks (reserve the other 3 for another use)
- 1 (5 oz.) can tuna, drained
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 2 dashes hot sauce
- Pinch of kosher salt
- Freshly ground black pepper
- 2 tbsp onion, finely diced
- 2 tbsp celery, finely diced
For the Cheese Coating:
- ⅓ – ½ cup shredded mozzarella cheese
For Garnish:
- 1 tsp parsley, chopped
- Lemon wedges
Instructions
- Slice the hard-boiled eggs in half and remove the yolks. Place 3 yolks in a bowl.
- Add mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper. Mash until smooth.
- Stir in drained tuna, diced onion, and diced celery. Mix well.
- Spoon the tuna mixture into the egg whites.
- Press the cheese-coated side of each egg into shredded mozzarella.
- Heat a non-stick skillet over medium-high heat and lightly spray with oil.
- Place eggs cheese-side down in the pan. Cook for 20-40 seconds, until golden brown.
- Remove from heat, garnish with parsley and lemon wedges, and serve warm.
Notes
- Use cold eggs for easy peeling.
- Drain tuna well to prevent excess moisture.
- Can be enjoyed warm or cold, but best served fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: American