Stuffed eggs and italian eggs

Yield: 1 servings

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

Similar recipes