Tuna-Stuffed Eggs


  • 2 tablespoons unsalted butter
  • Lettuce leaves
  • freshly ground black pepper
  • Italian parsley
  • ¼ cup oil-packed tuna
  • 4 large eggs
  • 1 tablespoon grated Parmigiano-Reggiano
  • + 1 more ingredients
    • Salt

1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water. 2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tun...

View full recipe at Epicurious


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