Tuna Stuffed Deviled Eggs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great twist on ordinary deviled eggs if you like tuna. A low-carb alternative to the usual tuna sandwich too! Originally from the New Naturals section of a September 1981 issue of Bon Appetit. Substitute mayonnaise or light mayonnaise for the butter if you wish. Cooked crabmeat, imitation crabmeat,chicken, cooked or smoked salmon may be substituted for the tuna. Ingredients:
1/4 cup unsalted butter (1/2 stick) |
1/4 teaspoon finely chopped garlic |
6 hard-cooked eggs |
2/3 cup drained flaked tuna in water |
2 1/2 tablespoons chopped fresh chives |
1 pinch ground red pepper |
herbs (optional) or vegetable salt (optional) |
capers or fresh dill sprigs or sliced pimento stuffed olives (garnish) or paprika (garnish) |
Directions:
1. Beat butter and garlic in processor until light and creamy.
2. Cut eggs in half; set whites aside.
3. Add yolks to butter and blend well. Add tuna, chives and ground red pepper. Season with herb salt to taste,.
4. Blend until smooth.
5. Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.
6. Garnish as desired.
7. Eggs can be covered with plastic wrap and refrigerated 3 days.
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