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Eggs with tuna Roosters

"Rooster" Tuna-Stuffed Eggs

An original appetizer to dress up the holiday table! These stuffed eggs are as gorgeous as they are delicious, so they won't sit on the table for long. And since this appetizer is quick and easy to make, you can whip up another batch whenever you need to restock!

Snowball

Recipe author

Composition / ingredients

Servings:

Eggs (hard-boiled)

Mayonnaise

Mayonnaise (heaping)

Canned tuna

140

Mustard

Green onion (chopped)

Parsley (chopped)

Salt

0.3

Ground black pepper

0.3

Mayonnaise

Egg yolks (hard-boiled)

Carrot (boiled)

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 57 % 20 g

Carbohydrates 9 % 3 g

213 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Get all the ingredients ready. Put the canned tuna in a bowl. Boil the vegetables and eggs. Chop the herbs. Halve the eggs lengthwise and separate the yolks from the whites. Peel the carrot. Have your mayonnaise, mustard, and spices ready.
Step 2:

Add the herbs, mustard, and spices to taste to the tuna and mix.
Step 3:

Spread a little mayonnaise on the inside of the egg-white halves.
Step 4:

Fill the egg whites with the tuna-and-herb mixture. Grate a yolk on a fine grater.
Step 5:

Set half a yolk on the filling and coat generously with mayonnaise.
Step 6:

Sprinkle the eggs with grated yolk.
Step 7:

Cut combs and beaks from the boiled carrot and put them in place. Make the roosters' eyes from peppercorns.
Step 8:

Before serving, you can let the appetizer chill in the refrigerator. The appetizer is ready — happy holidays!