Easy Tuna Stuffed Eggs (Lithuanian Deviled Eggs With Tuna)
A twist on a classic recipe - Lithuanian Deviled Eggs with Tuna are a great appetizer that brings together the velvety goodness of creamy deviled eggs and the rich, savory flavor of tuna, creating a harmonious marriage of textures and tastes. Quick to make with only a handful of ingredients and budget-friendly, these Tuna Stuffed Eggs are a satisfying blend of tradition and innovation!
Ingredients
- 4 eggs large
- 70 g (⅓ cup) mayo
- 1 can tuna in brine or spring water (not oil) drained, approx 100g (3.5 oz) drained weight
- 1 tablespoon parsley finely chopped
- 1 tablespoon chives finely chopped
Instructions
- Hard-boil the eggs. Place the eggs in a pan and cover them with cold water. Put the pan on medium heat. Once the water reaches a rolling boil, cook the eggs for 10-14 minutes (depending on the size of your eggs).
- In the meantime, fill a large bowl with ice water.
- Once the eggs are cooked, use a slotted spoon to transfer the eggs into the ice water and set them aside to cool down.
- Peel the eggs, cut them in half lengthways and scoop out the yolks into a large mixing bowl, taking care not to break the egg whites.
- To the yolks, add the mayo, tuna and herbs (reserve some to decorate the top). Season with salt and black pepper. Mix everything well until you have a creamy filling.
- Spoon the filling into the egg white halves and garnish with extra herbs.