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Prep Time20 mins
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Cook Time15 mins
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Serving10
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Ready In35 mins
In spring, boiled ham with eggs and pickled horseradish is an essential accessory of a Hungarian Easter table. Both ham and eggs are, so to speak, allowed in Keto and Paleo diets, but it is also important to add healthy fats to food. Stuffed Eggs with Avocado Tuna Cream is a perfect dish at Easter time. Avocado is a super food, 100 g of it contains 15 g of fat and only 2 g of net carbohydrates, plus it is very high in potassium and magnesium as well as vitamins A and E. Since the taste is neutral, we can flavor it to our liking. That’s why it’s a fantastic idea to mix the scraped boiled egg yolks with a good ripe avocado, then fill them back into the boiled egg whites. For further flavoring, I also used tuna, mustard and spices. We get not only delicious but also showy food with this little kitchen trick.

This Stuffed Eggs with Avocado Tuna Cream can’t just be made at Easter. These can be excellent welcoming snacks or even showy portions of cold plates. These are known as “deviled eggs” in the English-speaking world, but I do not know why these are called to “deviled”. On the other hand, because of Easter time, I would rather call them just “stuffed eggs”.

Ingredients
Stuffed Eggs with Avocado Tuna Cream
Nutrition
Per 2 pieces of stuffed egg
- Daily Value*
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Calories: 1175.8 %
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Fat: 7.8 g4.7 %
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Total Carbs: 1.8 g2.8 %
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Fiber: 0.7 g2.8 %
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Sugar: 0.6 g1.4 %
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Net Carbs: 1.1 g2.8 %
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Protein: 9.9 g13.2 %
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Sodium: 126.6 mg5.5 %
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Potassium: 240 mg6.9 %
Directions

Cook the eggs hard. (Place the cold eggs in hot water, bring the water to a boil, then cook for 10 minutes from a boil. Finally, cool the eggs in cold water.) Carefully peel them and cut them in half lengthwise.

Cut a ripe avocado in half, take out its seeds, then open a can of tuna and strain the juice.

Put the avocado (without the shell) and the tuna in a blender and stir until smooth.

You can add a spoonful of cream cheese, a pinch of salt, pepper and stir further.

Add the scraped egg yolks, mustard to the avocado-tuna mass and stir until completely smooth. (if necessary, the mass can be diluted with 35% cream)

Put the finished mass in a foam bag and fill it back into the egg whites. Decorate with paprika cream, parsley greens, olives or pickles or whatever you want.
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Stuffed Eggs with Avocado Tuna Cream
Ingredients
Stuffed Eggs with Avocado Tuna Cream
Follow The Directions

Cook the eggs hard. (Place the cold eggs in hot water, bring the water to a boil, then cook for 10 minutes from a boil. Finally, cool the eggs in cold water.) Carefully peel them and cut them in half lengthwise.

Cut a ripe avocado in half, take out its seeds, then open a can of tuna and strain the juice.

Put the avocado (without the shell) and the tuna in a blender and stir until smooth.

You can add a spoonful of cream cheese, a pinch of salt, pepper and stir further.

Add the scraped egg yolks, mustard to the avocado-tuna mass and stir until completely smooth. (if necessary, the mass can be diluted with 35% cream)

Put the finished mass in a foam bag and fill it back into the egg whites. Decorate with paprika cream, parsley greens, olives or pickles or whatever you want.
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