Ingredients with Measurements:
- 6 hard-boiled eggs
- 1 can of tuna, drained
- 1/4 cup of mayonnaise
- 1 tablespoon of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- A sharp knife
- A mixing bowl
- A spoon
- A serving dish
Step-by-step instructions:
1. Cut the hard-boiled eggs in half lengthwise and remove the yolks.
2. In a mixing bowl, combine the tuna, mayonnaise, chopped parsley, salt, and pepper.
3. Mix well until all the ingredients are well combined.
4. Spoon the tuna mixture into the egg whites, dividing it evenly among them.
5. Chill the stuffed eggs in the refrigerator for at least 30 minutes before serving.
6. Serve the stuffed eggs on a serving dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Refrigerate the stuffed eggs at 40°F or below.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 120
- Fat: 8g
- Protein: 10g
- Carbohydrates: 1g
- Fiber: 0g
- Sodium: 200mg
Substitutions for ingredients:
- You can use canned salmon instead of tuna.
- You can use Greek yogurt instead of mayonnaise.
Variations:
- You can add chopped celery, onion, or pickles to the tuna mixture.
- You can sprinkle paprika or chopped chives on top of the stuffed eggs.
Tips and tricks:
- Use a piping bag to fill the egg whites for a neater presentation.
- Use a fork to mash the egg yolks and mix them with the tuna mixture for a creamier filling.
Storage instructions:
- Store the stuffed eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- You can serve the stuffed eggs cold or at room temperature.
Presentation ideas:
- Arrange the stuffed eggs on a bed of lettuce or spinach leaves.
- Garnish the stuffed eggs with sliced olives or cherry tomatoes.
Garnishes:
- Sliced olives
- Cherry tomatoes
- Paprika
- Chopped chives
Pairings:
- Serve the stuffed eggs with crusty bread or crackers.
Suggested side dishes:
- Green salad
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the tuna mixture is too dry, add more mayonnaise or Greek yogurt.
- If the stuffed eggs are too salty, reduce the amount of salt in the tuna mixture.
Food safety advice:
- Make sure to refrigerate the stuffed eggs at 40°F or below.
- Do not leave the stuffed eggs at room temperature for more than 2 hours.
Food history:
- Stuffed eggs, also known as deviled eggs, have been a popular appetizer in the United States since the 1940s.
Flavor profiles:
- The stuffed eggs are creamy, savory, and slightly tangy.
Serving suggestions:
- Serve the stuffed eggs as an appetizer or a snack.
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Region: Polish