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Tuna Stuffed Deviled Eggs

round plate with deviled eggs and arugula salad

Greetings, food enthusiasts! Today, I’m excited to share with you a fabulous recipe that not only adds a burst of flavor to your meal prep routine but also offers numerous health and cost benefits. Get ready to indulge in the delectable goodness of Tuna Stuffed Deviled Eggs, a low carb meal that will keep your taste buds dancing throughout the week!

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round plate with deviled eggs and arugula salad for a low carb meal

Why We Love This Recipe

  1. Health Benefits: When it comes to meal prep, it’s essential to choose recipes that offer a balance of nutrition and taste and a low carb meal. Tuna Stuffed Deviled Eggs perfectly fit the bill. Eggs are a fantastic source of protein, providing you with the energy you need to conquer your day. Additionally, eggs are rich in vitamins such as B12, selenium, and choline, which promote brain health and help maintain a healthy nervous system.
  2. The inclusion of canned tuna takes the nutritional profile up a notch. Tuna is packed with omega-3 fatty acids, which have been linked to numerous health benefits, including reducing the risk of heart disease and promoting brain function. It is also an excellent source of lean protein, making it an ideal choice for those aiming to build or maintain muscle mass.
  3. Cost Benefits: One of the major advantages of this recipe is its cost-effectiveness. Eggs and canned tuna are incredibly affordable and readily available in most grocery stores. By utilizing these budget-friendly ingredients, you can create a delicious and satisfying meal prep option without breaking the bank.

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Let’s delve into the simple ingredients that make Tuna Stuffed Deviled Eggs shine:

  • Eggs: A versatile and nutrient-dense ingredient, eggs provide protein, vitamins, and minerals essential for overall health and well-being. They form the sturdy base for the delightful filling.
  • Canned Tuna: Canned tuna adds a burst of umami flavor and contributes heart-healthy omega-3 fatty acids. Opt for sustainable and responsibly sourced tuna for the best quality.
  • Red Onions: You can use any kind of onions.
  • Mayonnaise: Creamy and luscious mayonnaise binds the filling together while imparting a smooth texture. Choose a high-quality mayonnaise or consider using a lighter alternative like Greek yogurt or avocado mayo.
  • Lemon: Fresh lemon juice brightens up
round plate with deviled eggs and arugula salad for a low carb meal

Basic Steps to Prepare Tuna Deviled Eggs

  1. Boil the eggs for 6 to 8 minutes. Meanwhile, in a small bowl mix together the lemon juice, dijon mustard, olive oil, garlic powder, and salt until well blended
  2. In a bowl, add the tuna and half of the egg yolks (discard the rest). Then, mix in the mayonnaise, lemon juice, green onions, salt, and mix until all the ingredients have mixed well
  3. Use a small spoon to stuff the tuna egg salad mixture back into the center of the egg whites.

Reference the recipe card below for detailed instructions.

glass meal prep containers with deviled eggs and arugula salad for a low carb meal

Low Carb Meal Prep Tips for A Tuna Stuffed Deviled Eggs

  • To ensure your Tuna Stuffed Deviled Eggs stay fresh and flavorful, here are some storage tips: Store the deviled eggs in an airtight container in the refrigerator. They can be kept for up to 3-4 days.If you plan to eat them later in the week, consider storing the filling and the egg whites separately. Assemble them just before eating to maintain the perfect texture.
  •  Freezing the deviled eggs is not recommended, as the texture and consistency may be compromised.
  • Pairing Suggestions: While Tuna Stuffed Deviled Eggs are delicious on their own, they can be paired with various sides to create a well-rounded meal. Here are some ideas: 1) Crisp salad greens with a tangy vinaigrette. 2) Sliced avocado for a creamy and nutritious addition. 3) Whole-grain bread or crackers for a satisfying crunch. 4)Pickles or olives to add a touch of brininess.
glass meal prep containers with deviled eggs and arugula salad for a low carb meal
eggs

Tuna Stuffed Deviled Eggs

The combination of creamy tua filling and the natural richness of eggs creates a savory flavor that you can enjoy for lunch!
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • mixing bowl
  • spoon

Ingredients
  

  • 6 each large eggs
  • 2.6 oz canned tuna
  • 2 tbsp mayonnaise
  • 1 each lemon (juiced)
  • 1 tbsp green onions
  • 1/4 tsp garlic powder
  • 4 cups arugula

Lemon Dressing

  • 1 each lemon (juiced)
  • 4 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instructions
 

  • Boil the eggs for 6 to 8 minutes
  • Meanwhile, in a small bowl mix together the lemon juice, dijon mustard, olive oil, garlic powder, and salt until well blended
  • Once the eggs have cooked, let them cool in ice water
  • Then peel the eggs and slice the eggs in half and remove the egg yolk
  • In a bowl, add the tuna and half of the egg yolks (discard the rest). Then, mix in the mayonnaise, lemon juice, green onions, salt and mix until all the ingredients have mixed well
  • Use a small spoon to stuff the tuna egg salad mixture back into the center of the egg whites
  • Toss the arugula in the lemon dressing and serve it with the tuna stuffed eggs

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Frequently Asked Questions

Can I substitute mayonnaise with a healthier alternative?

Absolutely! If you’re looking for a healthier option, you can replace mayonnaise with Greek yogurt, avocado mayo, or even mashed avocado. These alternatives provide a creamy texture while reducing the overall calorie and fat content.


Can I add additional ingredients to the filling?

Certainly! Feel free to get creative and personalize the recipe to your liking. You can add ingredients like diced celery, chopped herbs (such as dill or parsley), minced garlic, or a touch of spicy mustard to elevate the flavor profile of the filling.


How can I make the deviled eggs spicier?

If you prefer a spicier kick, you can add ingredients such as hot sauce, cayenne pepper, or finely chopped jalapeños to the filling. Adjust the amount according to your desired level of heat.

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Cocktail Shrimp Ceviche Salad

cocktail shrimp
cocktail shrimp

Cocktail Shrimp Ceviche Salad

No ratings yet

Prep Time 5 minutes
Cook Time 10 minutes

Course Appetizer, lunch
Cuisine American, Latin

Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients

  

  • 12 oz pre-cooked frozen shrimp (defrosted)
  • 1/4 cup red onion (diced)
  • 1 each roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 1 each lime (sliced)
  • 4 cups spring mix
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

 

  • Defrost frozen shrimp according to the packaged instructions
  • Place the shrimp in a mixing bowl
  • Stir in the following ingredients: red onion, tomato, cilantro, lime juice
  • Mix well and season to taste with salt and pepper
  • Optional: Serve on top of spring mix or in a lettuce wrap
Posted on

Beef Stir Fry with Squash Noodles

Beef Stir Fry with Squash Noodles

Beef Stir Fry with Squash Noodles

No ratings yet

Prep Time 5 minutes
Cook Time 15 minutes

Course dinner, Main Course
Cuisine American, Asian

Servings 4

Equipment

  • knife
  • cutting board
  • spatula
  • wok (or saute pan)

Ingredients

  

  • 12 oz beef strips
  • 2 cups squash spirals
  • 1 cup broccoli
  • 1/4 cup red onions (diced)
  • 2 tbsp coco aminos
  • 1 tbsp garlic (minced)
  • 1/4 tsp onion powder
  • 1 tbsp olive oil
  • 1 tsp sesame oil

Instructions

 

  • Add oil to the wok on medium-high heat and saute the red onions and sprinkle with a pinch of salt. Continue to cook the onion until it softens and turns transclucent.
  • Add the beef strips and cook for 3 to 4 minutes until it is cooked through. Add the garlic and season with salt
  • Then pour in the coco amino sauce, and mix well.
  • Add the broccoli and saute for 2 to 3 minutes
  • Add the squash spirals and saute for 3 to 4 minutes until tender
Posted on

Beef Taco Salad

Beef Taco Salad
Beef Taco Salad

Beef Taco Salad

No ratings yet

Prep Time 5 minutes
Cook Time 15 minutes

Course lunch
Cuisine American, Latin

Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients

  

  • 10 ounces lean ground beef
  • 1/2 each white onion
  • 2 each avocados
  • 1 each yellow bell pepper
  • 1 each red bell pepper
  • 1/4 cup cherry tomatoes
  • 1 cup cucumber
  • 4 cups salad mix
  • 1/4 cup chopped cilantro
  • 4 tbsp choice of vinaigrette dressing
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1 tbsp olive oil
  • 1/8 tsp salt

Instructions

 

  • Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
  • Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
  • Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
  • Add fresh cilantro to the ground beef mixture
  • Once the ground beef is cooked, remove from the heat and set aside.
  • In a bowl place the salad mix at the bottom
  • Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
  • Drizzle the salad on top with your favorite vinaigrette dressing