Friday, 1 May 2015
Spanish Style Tuna Stuffed Eggs
5 eggs, hardboiled and peeled
Half a tin of tuna
1 tablespoon of salad cream or mayonnaise
A dash of salt
Paprika to decorate
Cut the eggs in half. Snip a little off the bottom so they sit flat on a plate. Take the yolks out and place in a bowl to mix with the tuna, salt and salad cream. Spoon this mixture back into the egg whites and sprinkle with paprika.
As an alternative, mix a little curry paste in the stuffing and leave out the paprika.