Stuffed eggs and italian eggs

Yield: 1 servings

Measure Ingredient
4 \N Hard boiled eggs
1 small Tin tuna
1 tablespoon Chopped parsley
2 tablespoons Capers
1 tablespoon Mayonnaise
\N \N Pepper and salt
4 \N Hard boiled eggs
1 tablespoon Fresh; finely chopped
\N \N ; garlic
\N \N Freshly ground black pepper
\N \N Little black olives or anchovy stuffed
\N \N ; green olives - halved
\N \N Extra virgin olive oil
\N \N Flat parsley coarsley chopped
\N \N Sea salt



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.

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