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Description
These tuna stuffed eggs are a new take on deviled eggs. Hard-boiled eggs are cut in half and the yolks are removed, the yolks are then mixed with tuna, anchovies, and mayonnaise for a flavor-packed and creamy filling. This filling is spooned into the now empty egg whites for a dish that is great as an appetizer at a gathering or can be enjoyed with a loaded brunch meal.
Ingredients
US|METRIC
4 SERVINGS
- 6 eggs
- 150 grams brine (chunk tuna fish in)
- 3 anchovy fillets (in oil)
- 3 Tbsp. mayonnaise
- 4 sprigs parsley (finely chopped)
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Directions
- Boil the eggs for 10 minutes, cool, and peel.
- In the food processor, mix finely the tuna and anchovies. Pour this mixture into a bowl, and mix in mayonnaise and parsley. Refrigerate for at least 1 hour.
- Before serving, cut the eggs in half lengthwise, and remove the yolk. Crush the yolk and pour 3/4 of yolk into the tuna mixture. Mix. Fill the egg whites with the tuna mixture (if there is extra tuna, serve on slices of lightly toasted baguette) and arrange on a serving dish. Sprinkle the remaining egg yolk on top.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol320mg107% |
| Sodium190mg8% |
| Potassium120mg3% |
| Protein10g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C2% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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