| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Wendy, Taylor | 1 | servings |
INGREDIENTS
| 4 | Hard boiled eggs | |
| 1 | sm | Tin tuna |
| 1 | tb | Chopped parsley |
| 2 | tb | Capers |
| 1 | tb | Mayonnaise |
| Pepper and salt | ||
| 4 | Hard boiled eggs | |
| 1 | tb | Fresh; finely chopped |
| ; garlic | ||
| Freshly ground black pepper | ||
| Little black olives or anchovy stuffed | ||
| ; green olives – halved | ||
| Extra virgin olive oil | ||
| Flat parsley coarsley chopped | ||
| Sea salt |
INSTRUCTIONS
STUFFED EGGS ITALIAN EGGS Stuffed Eggs: Halve eggs, and mash the yolks with all ingredients until it is a thick paste. Wet your fingers and form paste into a ball to fit back into the egg white. Why not try quartering the eggs, and use them in a plated salad. Italian Eggs: Carefully halve warm eggs. Sprinkle with salt and garlic. Drizzle over oil, and a grind of pepper. Converted by MC_Buster. Per serving: 347 Calories (kcal); 20g Total Fat; (52% calories from fat); 40g Protein; trace Carbohydrate; 69mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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