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
- Put the eggs in a small pan of cold water, bring to the boil for 10 minutes before removing the eggs
- Wait until the eggs have cooled down, peel them and cut them in half
- 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
- Put the mixture and place it into each holes of the halved egg whites
- Arrange the eggs in a plate and decorate with some more mayonnaise, sprinkle some herbs and serve topped with a few whole capers
