Spanish · Lunch
Tuna Stuffed Eggs
Hard-boiled eggs halved and filled with a mashed yolk mixture combining canned tuna, mayonnaise, Dijon mustard, and pickled gherkin, finished with smoked paprika and parsley. A Spanish-style tapa rooted in classic huevos rellenos tradition, offering creamy, briny bites.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
385Calories
35.2gProtein
23.8gFat
5.1gCarbs
0.8gSugar
0.3gFiber
1087mgSodium
547mgChol
5.1gSat Fat
380mgPotassium
85mgCalcium
2.8mgIron
3.2mcgVitamin B12
1.2mgVitamin C
low-carb
low-calorie
protein-rich
mediterranean
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Place 3 eggs in a small saucepan and cover with cold water by 1 inch.
2
Boil
Bring water to a boil over high heat, then reduce to medium and simmer 9 minutes until yolks are fully set.
3
Chill
Transfer eggs to ice water and let sit 10 minutes until cool enough to handle.
4
Prep
Peel eggs under running water, halve lengthwise, and scoop yolks into a bowl, keeping whites intact.
5
Build
Mash yolks with a fork, then mix in drained tuna, mayonnaise, mustard, and finely chopped gherkin until smooth; season with salt and pepper.
6
Stuff
Spoon the tuna-yolk mixture into egg white halves, mounding slightly above the rim.
7
Plate
Arrange stuffed eggs on a plate, dust with smoked paprika, scatter chopped parsley on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz120g, about one 5 oz can, drained canned tuna in water
- 66 large eggs
- 3 tbsp3 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp pickled gherkin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp parsley
- a pinch of salt
- a pinch of black pepper
