Stuffed Eggs with Creamy Tuna

Stuffed Eggs with Creamy Tuna
Prep time
Cook time
Total time
Recipe type: Starters
  • 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)
  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


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.