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Tuna Stuffed Eggs Recipe

Tuna Stuffed Eggs Ingredients

  • Tuna Stuffed Eggs Recipe
    Tuna Stuffed Eggs Recipe

    6 eggs

  • 1/3 cup high quality imported tuna packed in olive oil, drained and flaked fine.
  • 2 T mayonnaise (use homemade if you really want this to be delicious!)
  • 1 T fresh lemon or lime juice
  • 2 T capers
  • salt & pepper to taste
  • 12 oil packed anchovies, drained
  • 1 T pimento peppers or roasted red bell peppers
  • Chopped fresh parsley for garnish

How to make Tuna Stuffed Eggs

  • Place the eggs in the bottom of a pan, cover with water by about an inch.
  • Place the egg-and-water filled pan on a burner and bring to a boil.
  • Cover with a lid and move the pan to a cool burner as soon as it comes to a boil.
  • Let sit for 15 minutes. Then put the pan in the sink and run cold water over the eggs until they’re cool.
  • Peel the eggs, and cut in half lengthwise. Remove the yolks to a separate bowl.
  • Mash the egg yolks well and add the tuna, mayonnaise, lemon or lime juice, and capers.
  • Taste, and add salt and pepper to your taste.
  • Spoon the egg yolk mixture back into the eggs, and be sure to overfill the little yolk-holes luxuriously.
  • Roll up the anchovy fillets into little spirals, and top each stuffed egg half with one. Place a little pimento pepper peeking right out form the middle of the anchovy.
  • Arrange attractively on a serving platter and sprinkle with parsley.
  • Tuna Stuffed Eggs is ready to serve.

15 minutes to make

Serves 6