Stuffed eggs with tuna salad

Stuffed eggs with tuna salad

Stuffed eggs with tuna salad taste especially good when prepared with a small amount of freshly prepared tuna salad and served as a small snack. One can use stuffed eggs with tuna salad but also well for the remainder utilization, if one still has remainders of a tuna salad left. Boil the eggs hard in 10 minutes and leave to cool in cold water. Peel the eggs, cut them lengthwise and squeeze out the yolk. Place the mayonnaise in a small bowl and season with pepper, salt and paprika powder. Add the egg yolk and crush with a fork. Peel a small shallot, dice as finely as possible and add to the mayonnaise. Drain the tuna, pick it up with a fork and add it to the tuna salad. Quarter a green pepper, remove the white seeds and skins and cut the pepper into small cubes. Put some strips of pepper aside for decoration, as shown in the picture above. Mix the pepper cubes with the tuna salad. Cut two small gherkins into cubes and add to the tuna salad. Fill the egg halves with tuna salad. Quarter a small cherry tomato with a sharp tomato knife. Decorate stuffed eggs with tuna salad shortly before serving with the cherry tomatoes and paprika strips set aside.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
196 kcal
4 g
13 g
19 g

(C)opyright by Marions Kochbuch