Tuna Salad Stuffed Eggs
Craving a light and nutritious snack? These Tuna Salad Stuffed Eggs bring together creamy, protein-packed ingredients in a delightful bite-sized treat. Perfect for any occasion, they’re easy to prepare and sure to impress your guests. Make them tonight!
Equipment
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 4 large eggs
- 5 ounces tuna in water canned, drained
- 1/2 cup red pepper diced
- 1/4 cup green olives drained, sliced
- 1/4 cup celery finely chopped
- 1/2 teaspoon sea salt
Instructions
- Place the eggs in a small pot and cover with cold water. Bring to a boil, turn off heat, and cover.
- Let stand for ten minutes, drain, and cool.
- Add tuna, red pepper, green olives, celery, and sea salt to a large bowl and stir.
- When eggs are cool, cut in half and remove the yolks; rough chop and add to the tuna mixture.
- Carefully spoon the mixture into the egg whites, and chill until ready to serve.
Notes
- Storage: Once prepared, Tuna Salad Stuffed Eggs can be stored in an airtight container in the refrigerator for up to three days. They’re perfect for meal prep!
- Freezing: It’s not recommended to freeze stuffed eggs, as the texture may not hold up well after thawing. Enjoy them fresh instead!
- Pairing: Serve with a side of mixed greens or whole grain crackers for a fulfilling meal. They also pair nicely with your favorite dipping sauces.
- Egg Cooking Time: Cooking times may vary based on your stove and altitude. Test your cooking method to find the perfect timing for your eggs.
- Presentation: For an elegant touch, sprinkle fresh herbs on top before serving. A dash of paprika or cayenne can add a nice color contrast too!
- Variation Tip: Try adding different veggies like diced cucumbers or carrots for added crunch and nutrition. Adjust the flavors based on your preferences.