A delectable tuna-stuffed egg recipe. This classic Easter recipe makes a perfect snack for many kinds of family get-togethers. The secret to success is a tried-and-true recipe that is also quick!
What You Need to Make Tuna Stuffed Eggs
- Eight medium-sized eggs
- one 185-gram tuna can
- half an 80-gram red pepper
- two 50-gram pickled cucumbers
- one 50-gram little red onion
- A couple of teaspoons of mayo
- one teaspoon of dijon mustard
preparing tuna-stuffed eggs
I measured out the recipe into a 250 ml glass.
Before preparing the vegetables, I weighed them.
I computed the calorie content using the ingredients I used. Even the tuna you choose may have fewer calories than the one I selected, thus the calorie count is only an estimate. You will receive approximately 400 grams of delectable tuna filling from the ingredients listed.
My favorite kind of stuffed eggs are those that have tuna instead of mushrooms. I’m glad to offer this delicious dish with you because I have tried and tested my flavors.
How are eggs filled with tuna paste prepared?
The eggs must first be thoroughly hard-boiled. I never boil medium eggs for longer than nine minutes. I advise you to follow the directions carefully when preparing hard-boiled eggs. It is always a good idea to overcook two eggs because it can occasionally happen that one will shatter or peel poorly.
Put eight eggs into a cold water kettle. As soon as the water boils, start timing your cooking. Don’t forget to maintain a steady boil in the water—just not too quickly. It’s best to immediately pour cold water over the cooked eggs and gently tap them to crack the shell. You can peel them and place them on a plate to cool after some time.
You can get ready for the filling while the eggs are cooking. Take out the seeds from half of a pepper, either red or yellow. Chop the pepper further after cutting it into tiny bits. In the same way, chop the pickled cucumbers finely. I suggest combining cucumbers with chile; this will give the paste a more unique flavor. Finely cut the little red onion after peeling it. I also suggest using chives or a regular little onion in place of the red onion.
Transfer the veggies into a single bowl. Add two teaspoons of high-quality mayonnaise—ideally homemade—as well. A teaspoon of spicy mustard—preferably Dijon—is also required. You can add more mustard if yours is only mild.
Add the most crucial component, tuna, last. It’s not necessary for the tuna paste to be an exact match because it will be mashed up nonetheless. But since shredded tuna typically contains fish remnants combined with oil, I do not advise it. I suggest trying tuna with your own brine or in sunflower oil.
For the paste, I used one can of Nixe tuna, which is uniformly packaged in its own marinade, or fillets in sunflower oil from Lidl. One tuna can has 185 grams in it. There should be at least 140 grams of tuna left after the oil or brine has been poured or drained.
Add the yolks from the hard-boiled eggs that you have already chopped to the bowl containing the ingredients. Stir everything well.
My perfect stuffing taste is this. Not too hot, nor underly cold. But if, after tasting it, you think the stuffing might be a little more flavorful, I suggest sprinkling in a little salt and pepper or a half teaspoon of horseradish.
After packing the egg halves, arrange them on a dish. Use fresh herbs as decorations, such as dill, chives, parsley, or cress.
It is noteworthy that sandwiches can also be served with this stuffing. Something tasty!
Savor your food.
