Stuffed eggs and italian eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Hard boiled eggs | |
| 1 | small | Tin tuna |
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Capers |
| 1 | tablespoon | Mayonnaise |
| Pepper and salt | ||
| 4 | Hard boiled eggs | |
| 1 | tablespoon | Fresh; finely chopped |
| ; garlic | ||
| Freshly ground black pepper | ||
| Little black olives or anchovy stuffed | ||
| ; green olives - halved | ||
| Extra virgin olive oil | ||
| Flat parsley coarsley chopped | ||
| Sea salt | ||
Directions
STUFFED EGGS
ITALIAN EGGS
Stuffed Eggs:
Halve eggs, and mash the yolks with all ingredients until it is a thick paste. Wet your fingers and form paste into a ball to fit back into the egg white.
Why not try quartering the eggs, and use them in a plated salad.
Italian Eggs:
Carefully halve warm eggs. Sprinkle with salt and garlic.
Drizzle over oil, and a grind of pepper.
Converted by MC_Buster.
Per serving: 347 Calories (kcal); 20g Total Fat; (52% calories from fat); 40g Protein; trace Carbohydrate; 69mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 5½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Related recipes
- Baked stuffed eggs
- Egg stuffed tomatoes
- Eggs & tomatoes italian
- Herbed stuffed eggs
- Herbed stuffed eggs #1
- Herbed stuffed eggs #2
- Olive and anchovy stuffed eggs
- Scrambled eggs italian
- Stuffed baked eggs
- Stuffed eggplant
- Stuffed eggplant #1
- Stuffed eggplant #2
- Stuffed eggplant boats
- Stuffed eggplants
- Stuffed eggplants #2
- Stuffed eggs
- Stuffed eggs #1
- Stuffed eggs a la polonaise
- Stuffed eggs in puff pastry
- Stuffed eggs, polish style