Stuffed Eggs with Creamy Tuna
 
Prep time
Cook time
Total time
 
Recipe type: Starters
Ingredients
  • 8 large eggs
  • 200 g or medium size canned tuna in olive oil (drain it completely)
  • 2 tablespoons of capers to be blended plus a few left whole for decoration
  • Low FODMAP mayonnaise (see recipe)
  • Salt and pepper to taste
  • Fresh dill or other fresh finely chopped herbs to sprinkle on top of the eggs (optional)
Instructions
  1. Put the eggs in a small pan of cold water, bring to the boil for 10 minutes before removing the eggs
  2. Wait until the eggs have cooled down, peel them and cut them in half
  3. Remove the yolks and put them in a small blender with the tuna, capers (reserving a few to use as garnish) and enough mayonnaise to be able to make a creamy mixture
  4. Put the mixture and place it into each holes of the halved egg whites
  5. Arrange the eggs in a plate and decorate with some more mayonnaise, sprinkle some herbs and serve topped with a few whole capers
Recipe by Journey Into The Low FODMAP Diet at https://www.lowfodmapdiets.com/stuffed-eggs-creamy-tuna/