Gefüllte Eier mit Thunfisch und Piquillo-Paprika
Delicious stuffed eggs filled with tuna and piquillo peppers, perfect for a savory snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Spanish
- Diet: Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1 can tuna, drained
- 2 piquillo peppers, chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- Chives, for garnish
Instructions
- Boil the eggs for about 10 minutes, then cool them in ice water.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add the tuna, piquillo peppers, mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Fill the egg whites with the tuna mixture.
- Garnish with chopped chives.
Notes
- For a spicy kick, add a pinch of cayenne pepper to the filling.
- These stuffed eggs can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg