Tuna-Stuffed Eggs

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 hard-cooked eggs
  • ¼ cup flaked tuna fish
  • 1 teaspoon prepared mustard (preferably Dijon or Düsseldorf)
  • 2 tablespoons butter, at room temperature
  • 1 tablespoon minced parsley
  • ½ garlic clove, finely minced
  • 1 tablespoon mayonnaise
  • Lemon juice and Tabasco or cayenne
  • Salt and freshly ground black pepper
  • Capers


    1. Peel the eggs and cut them into halves. Force the yolks through a fine sieve into a mixing bowl; reserve whites.

    2. Add tuna, mustard, butter, parsley, garlic and mayonnaise to the yolks and mix well to make a paste. Add lemon juice, Tabasco, and salt and pepper to taste.

    3. Use the mixture to stuff the egg whites. Arrange the eggs neatly on a platter and garnish each with a caper.