| 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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