Eggs Stuffed with Tunafish Pâté

Name: Eggs Stuffed with Tunafish Pâté
Yield: Serves 6
Ingredients: A few black olives or some finely chopped parsley, for garnish; 6 eggs, hardboiled; 6 oz/170 g cream cheese; A 7-oz/200-g tin tunafish parsley, for garnish; A dash of Tabasco sauce; 1 tsp anchovy essence; A few black olives or some finely chopped parsley, for garnish; Lots of freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These stuffed eggs can be used as a first course, looking impressive but involving minimum effort. Or they can be the main part of a lunch dish, accompanied by salads.

You can make this in advance, filling the egg halves 2–3 hours before dinner.

Ingredients

6 eggs, hardboiled
A 7-oz/200-g tin tunafish parsley,

Starter
Lunch
Fish course
Dinner
Pescatarian
Gluten-free

Method

Halve the hardboiled eggs lengthwise and cut a tiny sliver off the bottom of each white half, so that they will sit securely. With the tip of a knife, gently ease the yolk out of each half, trying not to split the white.

If you have a food processor, put the yolks into it, and add the tunafish, cream cheese and seasonings. Whiz until the mixture is smooth. If you have no food processor,