Tuna Stuffed Deviled Eggs High Protein Thanksgiving Appetizer — 18g Protein

These tuna stuffed deviled eggs high protein thanksgiving appetizer bites are the two-bite snack that keeps guests happy while the turkey roasts. Hard-boiled egg whites get filled with a creamy tuna, Greek yogurt and Dijon mixture, finished with paprika and chives — 18g of protein per serving, no oven needed, and ready in 32 minutes.

The trick is the yolk mash. Push the yolks through a fine sieve before mixing and the filling turns silky-smooth instead of grainy. The Greek yogurt does the rest of the work: it keeps the filling creamy and tangy with far less fat than the usual all-mayo version, and the lemon brightens the tuna so the bites taste fresh, not heavy.

Why you’ll love it

• 18g protein per serving, about 170 calories
• A no-oven Thanksgiving appetizer, ready in 32 minutes
• Creamy tuna filling with Dijon, lemon and chives — silky, not heavy
• Make-ahead friendly: fill them an hour before guests arrive

Ingredients

• 6 large eggs
• 1 can (140g) tuna in water, drained very well
• 3 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice, freshly squeezed
• 1 tbsp fresh chives, finely chopped, plus extra to serve
• 1/2 tsp smoked paprika, plus extra to serve
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 tsp capers, chopped (optional)

Equipment used

• A medium saucepan, for boiling the eggs
• A fine-mesh sieve, for pushing the yolks through into a smooth mash
• A piping bag with a star tip (or a zip-top bag with the corner snipped), for filling the egg whites neatly
• A serving platter, for arranging the finished deviled eggs

Instructions

1. Put the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, take the pan off the heat, cover, and leave for 10 minutes.
2. Drain the eggs and cool them in a bowl of cold water for 5 minutes, then peel carefully.
3. Halve the eggs lengthways and pop the yolks into a bowl. Arrange the whites on a serving platter.
4. Push the yolks through a fine-mesh sieve into the bowl for a silky-smooth filling.
5. Add the drained tuna, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chives, smoked paprika, salt, pepper and capers if using. Mash and stir until creamy and well combined.
6. Spoon or pipe the filling into the egg whites, dust with a little extra paprika, scatter with chives, and chill until serving.

Tips

• Drain the tuna really well — wet tuna makes a runny filling that slides off the whites.
• Peel the eggs under cold running water; the shells come off much more easily.
• Fill the eggs up to 4 hours ahead and keep them covered in the fridge, then add the paprika and chives just before serving.
• The filling keeps 2 days in the fridge in a sealed container — use it as a sandwich spread if you have any left over.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Tuna and White Bean Salad — 38g Protein
• High Protein Salmon and Quinoa Bowl — 42g Protein
• Smoked Salmon Cucumber Bites Thanksgiving Party Snack

FAQ

Can I make these tuna stuffed deviled eggs high protein thanksgiving appetizer bites ahead? Yes — fill them up to 4 hours before serving and keep them covered in the fridge. Add the paprika and chives at the last minute so they stay bright.

Can I use tuna in oil instead of tuna in water? Yes, but drain it even more thoroughly and skip the mayonnaise — the oil already makes the filling rich enough.

How do I stop the filling from being grainy? Push the yolks through a fine-mesh sieve before mixing. It takes one extra minute and makes the filling completely smooth.

How long do deviled eggs keep? They are best the same day, but they keep 2 days covered in the fridge. Bring them out of the fridge 10 minutes before serving so they are not ice cold.

Tuna Stuffed Deviled Eggs High Protein Thanksgiving Appetizer — 18g Protein

Sophia Martinez

Creamy tuna-stuffed deviled eggs with Dijon, lemon and chives. 18g protein — 32 minutes, serves 6.

Print Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 170 kcal

Equipment

• A medium saucepan
• A fine-mesh sieve
• A piping bag with a star tip (or a zip-top bag with the corner snipped)
• A serving platter

Ingredients

  

• 6 large eggs
• 1 can (140g) tuna in water drained very well
• 3 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice freshly squeezed
• 1 tbsp fresh chives finely chopped, plus extra to serve
• 1/2 tsp smoked paprika plus extra to serve
• 1/4 tsp salt
• 1/4 tsp black pepper freshly ground
• 1 tsp capers chopped (optional)

Instructions

 

• Put the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, take the pan off the heat, cover, and leave for 10 minutes.
• Drain the eggs and cool them in a bowl of cold water for 5 minutes, then peel carefully.
• Halve the eggs lengthways and pop the yolks into a bowl. Arrange the whites on a serving platter.
• Push the yolks through a fine-mesh sieve into the bowl for a silky-smooth filling.
• Add the drained tuna, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chives, smoked paprika, salt, pepper and capers if using. Mash and stir until creamy and well combined.
• Spoon or pipe the filling into the egg whites, dust with a little extra paprika, scatter with chives, and chill until serving.

Notes

Sieve the yolks for a silky filling. Drain the tuna very well or the filling turns runny. Fill up to 4 hours ahead; keep covered in the fridge.

Keyword deviled eggs, high protein, seafood, thanksgiving appetizer, tuna

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