Tuna Stuffed Eggs Recipe
Ingredients
| Unsalted butter | 1/4 Cup (16 tbs) | |
| Garlic | 1/4 Teaspoon, finely chopped | |
| 6 hard-cooked eggs | ||
| 2/3 cup drained, flaked water-packed tuna | ||
| Chives | 2 1/2 Tablespoon, chopped | |
| Generous pinch of ground red pepper | ||
| Herb or vegetable salt | ||
| Capers, fresh dillweed sprigs, toasted slivered almonds, thinly sliced pimiento or paprika (garnish) | ||
Directions
Beat butter and garlic in processor until light and creamy.
Cut eggs in half; set whites aside.
Add yolks to butter and blend well.
Add tuna, chives and ground red pepper.
Season with herb salt to taste.
Blend until smooth.
Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into whites using small spatula or spoon.
Garnish as desired.
Tuna-Stuffed Eggs can be covered with plastic wrap and refrigerated 3 days.
Cut eggs in half; set whites aside.
Add yolks to butter and blend well.
Add tuna, chives and ground red pepper.
Season with herb salt to taste.
Blend until smooth.
Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into whites using small spatula or spoon.
Garnish as desired.
Tuna-Stuffed Eggs can be covered with plastic wrap and refrigerated 3 days.
Chef
