Spanish · Lunch
Tuna Stuffed Eggs (Gluten-Free)
Hard-boiled eggs halved and filled with a mixture of canned tuna, mayonnaise, and Dijon mustard, finished with smoked paprika and parsley. A Spanish tapas staple, served cold as a light bite alongside olives and lemon, naturally gluten-free.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
287Calories
33.2gProtein
16.1gFat
2.1gCarbs
0.8gSugar
0.1gFiber
582mgSodium
426mgChol
3.8gSat Fat
315mgPotassium
62mgCalcium
2.4mgIron
3.1mcgVitamin B12
2.2mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Place 2 eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil over high heat.
2
Heat
Cover, remove from heat, and let stand 10 minutes until yolks are fully set and whites are firm.
3
Cool
Transfer eggs to a bowl of cold water and let sit 5 minutes until cool enough to handle, then peel.
4
Assembly
Halve eggs lengthwise, scoop yolks into a bowl, then mash and fold in drained tuna, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and smoked paprika until combined.
5
Stuff
Pipe or spoon the tuna mixture into egg white halves, mounding slightly above the rim.
6
Plate
Arrange stuffed eggs on a small plate and garnish with chopped parsley just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs
- 11 oz314g, drained canned tuna in water
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp lemon juice
- a pinch of salt
- a pinch of black pepper
