Tuna-stuffed eggs
Hard-boiled eggs filled with tuna, their yolks and tomato sauce, coated in mayonnaise and served well chilled on shredded lettuce: a cool summer starter or supper. They are also baked under béchamel, or made with prawns in the filling.
- 1 h 05Time
- 22 minHands-on
- 4Portions
- ≈ €1.30per portion
- 470kcal per portion
Ingredients for 4 portions
- 8Eggs
- 160 gTuna, drained
- 2 tbspReady-made tomato sauce
- 150 gMayonnaise
- ½Lettuce, finely shredded
- 8Green olives, stuffed
Method
- Put the eggs in a pan of cold water and bring to the boil. Cook for 10 minutes from when the water boils.
- Cool the eggs in cold water, peel them and halve them lengthways. Scoop out the yolks, keeping two aside for the topping.
- Mash the rest of the yolks with the tuna, tomato sauce and 3 tbsp of the mayonnaise to a creamy filling.
- Spread the shredded lettuce on a serving plate. Fill the egg white halves with the filling and lay them cut side down on the lettuce.
- Coat the eggs with the rest of the mayonnaise, grate the reserved yolks over the top and garnish with the olives.
- Chill the plate in the fridge for 30 minutes and serve the eggs well chilled.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
