Tuna-Stuffed Eggs with Cucumber and Cheese
Simple, quick and full of flavor, these stuffed eggs combine canned tuna with fresh cucumber, cheese, herbs and mayonnaise. They make an easy cold appetizer for parties or everyday meals.
Updated : 29 September, 2026
Easy
About 30 min.
Ingredients
4
Eggs
80 grams
Canned tuna
0.5
Cucumber
30 grams
Hard cheese
1 tablespoon
Mayonnaise
to taste
Greens
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Open the canned tuna and drain the liquid. Hard-boil the eggs beforehand for approximately 7–10 minutes, then cool them in cold water. Use any fresh herbs you like.
Step 2
Peel the boiled eggs and cut each one in half lengthwise with a sharp knife. Carefully remove the yolks and place them in a separate bowl.
Step 3
Add the tuna to the egg yolks and mash everything together with a fork. If the tuna is in large pieces, break it into smaller flakes first.
Step 4
Grate the cheese into the bowl. Finely dice the fresh cucumber and add it together with the chopped herbs and mayonnaise. Mix until fairly smooth. You can replace the mayonnaise with sour cream if desired. Season with salt and your preferred spices, keeping in mind that both the tuna and mayonnaise already contain salt.
Step 5
Carefully fill the egg white halves with the prepared tuna mixture using a spoon. For a neater presentation, you can also use a piping bag.
Step 6
Decorate the stuffed eggs as desired, for example with fresh herbs, and serve as a cold appetizer or for breakfast. Store covered in the refrigerator and preferably consume within 24 hours.
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