Tuna-Stuffed Deviled Eggs

An original appetizer will decorate the holiday table! The beauty and amazing taste of these stuffed eggs will not allow them to stagnate on the table for a long time. At the same time, the speed and ease of preparing this snack, if necessary, will allow you to replenish your supplies in time!
cook time: 30 min
Lucas Halstead
Tuna-Stuffed Deviled Eggs

Nutrition Facts (per serving)

242
Calories
20g
Fat
3g
Carbs
12g
Protein

Ingredients (14 portions)

The basis:

Chicken eggs 7 pc
Mayonnaise 1 tbsp

Filling:

Mayonnaise 1 tsp
Tuna canned 140 g
Mustard 1 tsp
Green onions 20 g
Parsley 20 g
Salt 0.3 tsp
Ground black pepper 0.3 tsp

Decorations:

Mayonnaise 4 tbsp
Egg yolks 8 pc
Carrot 50 g
Peppercorns 28 pc

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Place the canned tuna in a bowl. Boil vegetables and eggs. Chop the greens. Divide the eggs lengthwise into two parts, separate the yolks from the whites. Peel the carrots. Prepare mayonnaise, mustard, spices.

Step 2

Step 2
Add greens, mustard and spices to taste to the tuna, stir.

Step 3

Step 3
Coat the inside of the egg white halves with a little mayonnaise.

Step 4

Step 4
Stuff the whites with tuna and herbs. Grate the yolk on a fine grater.

Step 5

Step 5
Place half of the yolk on top of the filling and coat generously with mayonnaise.

Step 6

Step 6
Sprinkle the eggs with grated yolk.

Step 7

Step 7
Cut scallops and beaks from boiled carrots and place them in their places. Use peppercorns to make eyes for the cockerels.

Step 8

Step 8
Before serving, you can leave the appetizer to soak in the refrigerator. Snack is ready, happy holidays!

Additional rubrics

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