Description
A delicious recipe for stuffed eggs filled with tuna and roasted peppers, perfect for a light meal or appetizer.
Ingredients
Scale
- 6 large eggs
- 1 can (5 ounces) tuna in water, drained
- 1/4 cup roasted red peppers, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will make peeling easier.
- Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Add the drained tuna, roasted red peppers, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the bowl with the yolks. Mash everything together until well combined and creamy.
- Spoon or pipe the tuna mixture back into the egg white halves.
- Garnish with chopped fresh parsley before serving.
Notes
- For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the filling.
- You can substitute the tuna with canned chicken or chickpeas for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed egg half
- Calories: 150
- Sugar: 0g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: varies
Keywords: Stuffed Eggs with Tuna and Roasted Pepper, Tuna Stuffed Eggs, Egg Appetizer