One of my favorite snack or starter, these tuna stuffed eggs are tasty for any occasion and they often make my holiday lunch table, including christmas.
Notes: If you don’t have a food blender you can use a fork to mash the egg yolks with the tuna and the other ingredients. When looking for sauces like mayonnaise and mustard, check the label for high FODMAP ingredients such as onion, garlic or even spices and natural flavors, as they may contain onion or garlic. If in doubt. contact the manufacturer.
This recipe is 4 servings (3 half stuffed eggs for each person) or 6 servings for a smaller appetizer.
6 large eggs
1 medium size canned tuna in olive oil (drain it completely)
2 tablespoons of capers to be blended plus a few left whole for decoration
1/2 cup mayonnaise, check the ingredients for sneaky high FODMAPs
1 tablespoon mustard, check the ingredients for sneaky high FODMAPs
Salt and pepper to taste
Fresh dill or other fresh finely chopped herbs to sprinkle on top of the eggs (optional)
Place the eggs in a small pan and cover with cold water by 1 inch, cover the pot with a lid and bring to the boil.
Once the water starts to boil, cook the eggs for 9 minutes.
Remove the eggs from the hot water and place them under cool running water.
Peel the eggs carefully and cut them in half.
Remove the yolks and put them in a small blender with tuna, mustard, capers (reserving a few to use as garnish) and enough mayonnaise to be able to make a creamy mixture.
Divide the mixture evenly into each cavity of the halved egg whites.
Arrange the eggs in a plate and decorate each one with a dollop of mayonnaise, sprinkle some herbs and serve topped with a few whole capers.
Keep them in the fridge until it’s time to serve them.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.