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
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.