Tuna Stuffed Eggs

1. 1

   Boil the eggs for 10 minutes, cool, and peel.

2. 2

   In the food processor, mix finely the tuna and anchovies. Pour this mixture into a bowl, and mix in mayonnaise and parsley. Refrigerate for at least 1 hour.

3. 3

   Before serving, cut the eggs in half lengthwise, and remove the yolk. Crush the yolk and pour 3/4 of yolk into the tuna mixture. Mix. Fill the egg whites with the tuna mixture (if there is extra tuna, serve on slices of lightly toasted baguette) and arrange on a serving dish. Sprinkle the remaining egg yolk on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.