Spanish · Lunch
Tuna Stuffed Eggs (Low-Calorie)
Hard-boiled eggs halved and filled with a light tuna mixture bound with Greek yogurt instead of mayonnaise, sharpened with Dijon mustard, capers and lemon juice. Finished with smoked paprika and parsley, this Spanish-style tapa keeps its briny, savoury identity while trimming fat and calories from the traditional filling.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
248Calories
31.2gProtein
11.4gFat
3.5gCarbs
1.3gSugar
0.4gFiber
751mgSodium
493mgChol
3.2gSat Fat
412mgPotassium
98mgCalcium
2.3mgIron
3.1mcgVitamin B12
3mgVitamin C
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Place the 3 eggs in a small saucepan and cover with cold water by about 1 inch. Add Dijon mustard, stirring briefly to incorporate.
2
Boil
Bring to a boil over high heat, then reduce to medium and simmer 9 minutes until yolks are fully set. Transfer eggs to ice water and chill 5 minutes.
3
Assemble
Peel eggs, halve lengthwise, and scoop yolks into a bowl. Mash yolks with fork, then whisk in Greek yogurt and lemon juice until creamy. Fold in drained tuna, capers, parsley, salt and pepper until combined.
4
Plate
Spoon tuna mixture into egg white halves, mounding slightly. Arrange on a plate, dust with smoked paprika and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 6.4 oz90g, drained, about 60% of a 5 oz can canned tuna in water
- 4 tbsp60g plain Greek yogurt
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp capers
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp smoked paprika
- a pinch of salt
- a pinch of black pepper
