Starters · Cold starter
Tuna-Stuffed Eggs
Hard-boiled egg halves with a smooth tuna, mustard and mayonnaise filling.
Fish & seafood starters · Fish & seafood
Serve chilled
- Prep
- 20 min
- Cook & chill
- 0 min
- Total
- 20 min
- Servings
- 4
- Method
- No-cook
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Egghard-boiled, chilled and peeled; about 4 large eggs200 g
- Canned tunadrained100 g
- MayonnaiseRegular30 g
- Greek yogurtPlain, whole milk30 g
- Yellow mustardPrepared, yellow8 g
- Lemon juiceRaw10 g
- PaprikaDried, ground0.5 g
- Parsleychopped5 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Use chilled hard-boiled eggs and weigh after peeling. Halve lengthwise and lift the yolks into a bowl.
- Mash yolks with drained tuna, mayonnaise, yogurt, mustard, lemon juice and pepper until evenly combined.
- Spoon or pipe the filling back into the whites. Sprinkle with paprika and parsley.
- Divide into 4 servings, with two filled halves per person for the original batch. Keep cold until served.
Kitchen notes
- Egg weight refers to fully cooked, peeled eggs. If boiling your own, cook until both whites and yolks are firm and chill promptly.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 1.4 g
- Fiber
- 0.2 g
- Carbs − fiber
- 1.2 g
- Protein
- 12 g
- Fat
- 11.6 g
- Energy
- 160 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Tuna-Stuffed Eggs
For 4 servings
Fish & seafood
- Canned tunaLight, in water, drained solids100 g
Fruit & berries
- Lemon juiceRaw10 g
Eggs & dairy
- EggHard-boiled, whole200 g
- Greek yogurtPlain, whole milk30 g
Herbs & spices
- Black pepperDried, ground0.5 g
- PaprikaDried, ground0.5 g
- ParsleyFresh5 g
Sauces & pantry
- MayonnaiseRegular30 g
- Yellow mustardPrepared, yellow8 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/tuna-stuffed-eggs/
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