DEVILED EGGS EASY AND QUICK appetizer for Grandmother’s Day or Easter, a simple and tasty recipe with tuna and mayonnaise.
Delicious deviled eggs, a very simple appetizer that is prepared in a few minutes, perfect for Women’s Day but also great for Easter, very spring-like.
I had never prepared deviled eggs, actually, I don’t think I’ve ever made an appetizer with stuffed eggs, I really like this one, it’s quick and pleasant to the taste.
Of course, if you don’t prefer mayonnaise, you can use ricotta or a spreadable cheese like robiola or stracchino or a light cheese if on a diet.
I use drained tuna, a matter of taste and digestibility, but not everyone likes it, so use what you prefer, oil-packed tuna should be well drained first.
Eggs are an excellent source of protein, if you avoid adding fatty foods, they are ideal for a protein diet, but be careful with the yolks, the fatty part, or rather the more caloric one.
In this Lenten period, they are ideal if you don’t eat fish or dairy, and HERE you can find many egg recipes without meat.
Follow me in the kitchen today, there are deviled eggs!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 77.63 (Kcal)
- Carbohydrates 2.16 (g) of which sugars 0.12 (g)
- Proteins 7.93 (g)
- Fat 4.14 (g) of which saturated 1.66 (g)of which unsaturated 2.14 (g)
- Fibers 0.32 (g)
- Sodium 43.02 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2.82 oz tuna
- 2.11 oz mayonnaise
- 1 teaspoon capers in salt
Preparation
Boil the eggs, cook them for 8 minutes, then put them in a container of cold water, let them rest a little.
Shell them by first rolling the eggs on the counter with your hand or you can put them in a glass and shake.
Cut the eggs in half lengthwise being careful not to break them, as a precaution you can boil one extra egg.
Remove the yolk and set aside.
Mix the tuna with mayonnaise and capers if you like, and stuff the egg whites.
Crumble the yolks over the filling and add mint leaves.
Store in the fridge.
Bon appétit
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