Spicy Tuna Crunch Deviled Eggs

I have had major writer’s…err cooker’s, block for quite a while now. I just haven’t felt inspired to make any new recipes. That’s not to say I’m not still consuming eggs like some sort of egg specific vacuum, but I haven’t made anything new in a long time. I even considered giving up the blog since I haven’t come up with anything new or fun. But finally. Finally! I woke up this morning and felt inspiration.

Inspiration to bring you Spicy Tuna Crunch Deviled Eggs. They’re spicy. They’re crunchy. They’re delicious.

This recipe was, as I always strive to make them, fast and fun. I had my spouse (read: legally bound taste tester) try them out and was told “these are good. These are really good”. I promise that endorsement comes from truth, not just blind love.

The great thing about this recipe is that it’s easy to customize to your liking. Want to add some diced avocado? Perfect. Hate sesame seeds? Toss ’em. Use my recipe as a launching pad for your own and have fun with it!


  • A dozen hard boiled eggs
  • 3 tbsp light mayo
  • 6 tbsp siracha mayo
  • 1 tbsp Lao Gan Ma Spicy Chili Crisp
  • 3-4 oz tuna steak
  • 1/2 cup soy sauce
  • 1 tsp sesame oil
  • 4 green onions, diced
  • A small handful of sesame seeds


  • Marinate tuna steak in soy sauce for an hour (15 minutes if you’re in a rush)
  • Once marinated, remove from fridge and set aside
  • Heat sesame oil in pan and then sear both sides of tuna – I gave it about a minute each side
  • Remove from heat, dice and toss with 5 tbsp’s of the siracha mayo (save the last tbsp). Set aside
  • Peel your hard oil eggs and cut into halves
  • Combine yolks, mayo, spicy chili crips and last tbsp of siracha mayo
  • Fill each egg with the yolk mix
  • Top each egg with a piece of tuna, green onions, and sesame seeds
  • Serve and enjoy!

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