← All recipes

🍳 Tuna and Avocado Stuffed Eggs

324 kcal · 30 min · 4 servings

Ingredients

• Eggs 8 pcs.
• Lemons 1 pcs.
• Avocado 0.5 pcs.
• Tuna in its own juice 50 g
• Yogurt, plain 4 tsp
• Salt pinch
• Pepper, black ground pinch
• Chives, fresh 1 bunch
• Cherry tomatoes 100 g
• Rye wholemeal bread, sliced 4 slices

Instructions

1. 1. Pour about 500 milliliters of water into a pot and bring it to a boil.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Cook the eggs for about 9 minutes.
4. 4. Remove the eggs from the water and let them cool under cold running water.
5. 5. Peel the cooled eggs.
6. 6. Cut the eggs in half.
7. 7. Carefully scoop out the yolks with a teaspoon.
8. 8. Place the yolks into a small bowl.
9. 9. Wash the lemon thoroughly under running water.
10. 10. Cut the lemon in half.
11. 11. Squeeze the juice from the lemon.
12. 12. Cut the avocado in length and remove the pit.
13. 13. Separate the avocado flesh from the skin.
14. 14. Place the avocado flesh into a bowl.
15. 15. Mash the avocado into a puree with a fork.
16. 16. Place the tuna fillet in a colander and let it drain.
17. 17. Add the drained tuna to the mashed avocado.
18. 18. Add the previously removed yolks to the avocado mixture.
19. 19. Add natural yogurt to the bowl.
20. 20. Add one teaspoon of lemon juice to the mixture.
21. 21. Mix all ingredients well until a uniform mass forms.
22. 22. Season the filling with salt and pepper to taste.
23. 23. Wash the chives under running water.
24. 24. Dry the chives with a kitchen towel.
25. 25. Cut the chives into fine rings.
26. 26. Wash the cherry tomatoes under running water.
27. 27. Spoon the filling into the hollowed-out egg whites using a teaspoon.
28. 28. Sprinkle the stuffed eggs with the cut chive rings.
29. 29. Arrange the stuffed eggs on a plate.
30. 30. Serve the eggs together with fresh whole grain bread and the cherry tomatoes.

Nutrition per serving

• kcal: 324
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 21 g