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🍽️ Fly Agaric Eggs with Tuna Filling

392 kcal · 30 min · 4 servings

Ingredients

• 8 eggs
• 150 g tuna (in its own juice)
• 150 g mayonnaise (ready-made product)
• salt
• pepper
• 2 tbsp small pickled capers
• 8 small tomatoes
• mayonnaise (from a tube)
• herbs (for garnishing)

Instructions

1. 1. Place the eggs in cold water and bring to a boil. Boil the eggs for 8 to 10 minutes until hard-boiled.
2. 2. Remove the eggs from the pot and rinse them immediately under cold water to make the shell easier to peel.
3. 3. Peel the eggs completely.
4. 4. Cut each egg in half crosswise.
5. 5. Carefully loosen the yolks from the egg white halves using a spoon.
6. 6. Take the tuna out of the can and let it drain well.
7. 7. Put the drained egg yolks, the tuna, and the salad cream into a bowl.
8. 8. Puree the mixture with a blender or a fork until it is fine and creamy.
9. 9. Season the mixture with salt and pepper to taste.
10. 10. Finely chop the capers.
11. 11. Stir the chopped capers into the tuna-yolk mixture.
12. 12. Fill the mixture into a piping bag fitted with a large star tip.
13. 13. Pipe the filling evenly into the hollowed-out egg white halves.
14. 14. Wash the tomatoes thoroughly.
15. 15. Remove the stem at the top of the tomatoes.
16. 16. Slice the tomatoes into thick slices.
17. 17. Take the two outer tomato slices.
18. 18. Place one tomato slice as a lid on each filled egg white half.
19. 19. Use the remaining tomato slices for another dish or side.
20. 20. Dab some mayonnaise onto the tomato lids.
21. 21. Garnish the eggs as desired with fresh herbs.

Nutrition per serving

• kcal: 392
• Protein: 20 g · Fett/Fat: 31 g · Carbs: 6 g