Tuna-stuffed eggs

Name: Tuna-stuffed eggs
Ingredients: 5 eggs; 1500 ml water; 160 g tuna in oil (drained); 2 tablespoons light mayonnaise; 1/4 teaspoon salt; 1/8 teaspoon ground white pepper; 5 g fresh parsley; 15 g small onion

Appetizers - Tuna-stuffed eggs by Clarisa P. - Recipia

Tuna-stuffed eggs get grated onion, mashed yolks and canned tuna. The filling is bound with mayonnaise and piled into the egg whites, with parsley sprinkled on top. I leave the tuna in small pieces so you can taste it among the yolks. Prep: 15 minutes. Cook: 10 minutes. Rest: 15 minutes. Total time: 40 minutes. Serves: 4. Approximately 190 kcal and 18 g protein per serving.

Ingredients

5 eggs
1500 ml water
160 g tuna in oil (drained)
2 tablespoons light mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground white pepper
5 g fresh parsley
15 g small onion

Preparation

1. Put the eggs in a saucepan and cover them with 1500 ml water. Boil for 10 minutes from the moment the water comes to a boil, until the yolks are firm. 2. Leave the eggs to cool for 15 minutes, then peel them. Cut them lengthwise and remove the yolks, keeping the egg white halves intact. 3. Drain the tuna and mash it with a fork. Crumble the yolks, then mix them with the tuna and 2 tablespoons light mayonnaise. 4. Add 1/4 teaspoon salt, 1/8 teaspoon ground white pepper, 3 g finely chopped parsley and 15 g grated onion. Mix until everything is evenly combined. 5. Fill the egg white halves with a mound of the mixture and arrange them on a platter. Sprinkle the remaining 2 g parsley on top.

Notes

Very large eggs may need another minute of boiling; with small ones, start checking the yolk a minute earlier. Tuna in firm chunks is easier to drain than flaked tuna; leave it until it stops dripping, since any oil left behind will soften the filling. If the canned tuna is salty, taste the filling before adding more salt; raw onion can be sharp, so you can use just 7 g of the 15 g. Light mayonnaise can be replaced with 30 g regular mayonnaise. Keep the eggs covered in the fridge for up to 3 days; if you prepare everything ahead, store the filling separately and fill the egg whites just before serving. The filling is similar to egg salad, but the tuna makes it chunkier. I serve them alongside green salad and toast, so there’s something crunchy on the platter too. They contain egg and fish, and the toast may contain gluten.