Name: Tuna-Stuffed Eggs
Yield: 6 servings
Cuisine: United States
Ingredients: Capers; Salt and freshly ground black pepper; Lemon juice and Tabasco or cayenne; 1 tablespoon mayonnaise; ½ garlic clove, finely minced; 1 tablespoon minced parsley; 2 tablespoons butter, at room temperature; 1 teaspoon prepared mustard (preferably Dijon or Düsseldorf); ¼ cup flaked tuna fish; 6 hard-cooked eggs

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

6 hard-cooked eggs
¼ cup flaked tuna fish
1 teaspoon prep

Method

Peel the eggs and cut them into halves. Force the yolks through a fine sieve into a mixing bowl; reserve whites.
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.
Use the mixture to stuff the egg whites. Arrange the eggs neatly

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