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Italian Deviled Eggs with Tuna

This easy deviled eggs recipe is stuffed with tuna, anchovies, capers, and parsley. It's a healthy egg recipe and the flavors are straight from our family in Italy!
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 6 Eggs


  • 6 Large Eggs
  • 4 Cans Anchovie Fillets Drained & Finely Chopped
  • 3/2 Ounces Canned Tuna Drained
  • 2 Teaspoons Capers Drained & Chopped
  • 1 Tablespoon Parsley Finely Chopped
  • Salt & Pepper To Taste


  • Hard boil your eggs and clean them.
  • Cut your eggs in half, length-wise, and collect the yolks in a bowl. Set the whites aside.
  • In the yolk bowl, add your anchovies and mix. Then add your capers and mix. Lastly, add your tuna and parsley and mix. At this point, you can add salt and pepper if you want. We prefer not to use any.
  • Fill the egg whites with this mixture and they are ready to put on a plate! If you're not eating them right away, cover them and place in the fridge.


These are perfect for the upcoming Labor Day or any party-type situation! If you want a creamier mix, add around 1 tablespoon of mayo to the yolk bowl. Additionally, we grill lots of red peppers, zucchini, tomatoes, mushrooms, artichokes, and olives that we serve with this dish.