Spanish · Lunch
Tuna Stuffed Eggs (Keto)
Hard-boiled eggs halved and filled with a mashed yolk mixture of canned tuna, mayonnaise, and Dijon mustard, finished with smoked paprika, capers and fresh parsley. Served chilled as a Spanish-style tapa. Low in carbohydrate, high in fat from mayonnaise and yolks, with moderate protein from egg and tuna.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
440Calories
35.2gProtein
32.4gFat
2.8gCarbs
0.7gSugar
0.3gFiber
940mgSodium
695mgChol
7.5gSat Fat
430mgPotassium
105mgCalcium
3.1mgIron
2.7mcgVitamin B12
2.1mgVitamin C
low-carb
gluten-free
low-calorie
protein-rich
keto
Instructions
1
Prep
Place the 3 eggs in a small saucepan and cover with cold water by 1 inch.
2
Boil
Bring to a rolling boil over high heat, then reduce to medium and simmer 9 minutes until yolks are fully set.
3
Cool
Transfer eggs to ice water and let sit 10 minutes until cool, then peel, halve lengthwise, and scoop yolks into a bowl.
4
Build
Mash yolks until crumbly, then mix in drained tuna, mayonnaise, mustard-dijon, capers, smoked paprika, salt and pepper until creamy.
5
Plate
Spoon mixture into egg white halves, dust with smoked paprika, and scatter fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 7.2 oz180g, about three-quarters of a 5 oz can canned tuna in water, drained
- 2 tbsp30g mayonnaise
- 2 tsp2 tsp mustard-dijon
- 2 tsp2 tsp capers
- 1/2 tsp1/2 tsp smoked paprika, plus a pinch extra for garnish
- 2 tsp2 tsp fresh parsley
