Tuna Stuffed Eggs Recipe

Tuna Stuffed Eggs is salad-like appetiser, made in Italian style. Learn how to make/prepare Tuna Stuffed Eggs by following this easy recipe.
Tuna Stuffed Eggs Recipe
Preparation Time 10 Minutes
Cooking Time 10 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 6
  • 6 Eggs
  • 1/3 cup high quality Imported Tuna Packed in Olive Oil (drained and flaked fine)
  • 2 tbsp Mayonnaise
  • 1 tbsp Fresh Lemon or Lime Juice
  • 2 tbsp Capers
  • Salt & Pepper to taste
  • 12 oil packed Anchovies (drained)
  • 1 tbsp Pimento Peppers or Roasted Red Bell Peppers
  • Chopped fresh Parsley (for garnish)
How to make Tuna Stuffed Eggs:
  • Place the eggs in the bottom of a pan, cover with water by about an inch.
  • Place the egg-and-water filled pan on a burner and bring to a boil.
  • Cover with a lid and move the pan to a cool burner as soon as it comes to a boil.
  • Let it sit for 15 minutes. Then put the pan in the sink and run cold water over the eggs until they're cool.
  • Peel the eggs, and cut in half lengthwise. Remove the yolks to a separate bowl.
  • Mash the egg yolks well and add the tuna, mayonnaise, lemon or lime juice, and capers.
  • Taste, and add salt and pepper to your taste.
  • Spoon the egg yolk mixture back into the eggs, and be sure to overfill the little yolk-holes luxuriously.
  • Roll up the anchovy fillets into little spirals, and top each stuffed egg half with one. Place a little pimento pepper peeking right out form the middle of the anchovy.
Arrange attractively on a serving platter and sprinkle with parsley.