Eggs Stuffed With Tuna And Vegetables Recipe 55

TUNA SALAD DEVILED EGGS

Steps:

• In a medium bowl combine the egg yolks with mayo and mash.
• Add tuna, red onion and red wine vinegar.
• Scoop heaping spoonfuls of the tuna salad into the 16 halved eggs. Garnish with chives.

EGGS STUFFED WITH TUNA AND VEGETABLES RECIPE - (5/5)

Steps:

• Boil the eggs for about ten minutes. Allow to cool and then peel. Cut the eggs in half and remove the yolks. Crumble the yolks in a bowl and save to use as a topping. Spoon small amounts of the Isabel Vegetable Medley with Tuna into the small egg 'bowls'. For a nice presentation, serve over grated carrots and top with the crumbled egg yolks.

TUNA-STUFFED EGGS

Steps:

• 1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
• 2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.
• 3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.

TUNA STUFFED DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
• Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

DEVILED EGGS WITH TUNA RECIPE - (5/5)

Steps:

• Put the eggs in cold water and cook for 10 minutes until the water starts to boil. While the eggs are boiling, clean and dry the lettuce. Prepare a vinaigrette with 8 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper. Quickly cool and peel the eggs. Cut the eggs in half lengthwise and remove the yolks. Mix the yolks in a blender with tuna, peppers (reserve some for garnish strips), onions, mayonnaise and a dash of Tabasco. Fill the egg whites with the resulting mixture and top with a sliver of red pepper. In a large dish, toss the salad with the vinaigrette and top with the deviled eggs to serve.

EGGS STUFFED WITH ANCHOVIES AND TUNA

Steps:

• Peel eggs, and slice in half lengthwise. Carefully remove yolks, and transfer to a small bowl.
• Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit anchovies from the stuffing mixture and chop them for garnish on top of the stuffed eggs.) Spoon mixture into egg whites. Serve chilled or at room temperature.