Ingredients
Scale
- 6 large eggs
- 1 can of tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Blue food coloring (optional)
- Fresh herbs for garnish (optional)
Instructions
- Hard-boil the eggs by placing them in a pot of water and bringing it to a boil. Cover and remove from heat, letting them sit for 10-12 minutes.
- Place the eggs in cold water to cool.
- Once cool, peel the eggs and slice them in half lengthwise.
- In a bowl, mix the tuna, mayonnaise, Dijon mustard, and season with salt and pepper. Add blue food coloring if desired.
- Scoop or pipe the tuna mixture into the egg white halves.
- Garnish with fresh herbs and serve.
Notes
For best results, consume the eggs the same day they are made. Keep the tuna filling separate from the egg whites if preparing in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 186mg