Stuffed eggs with tuna cream

Name: Stuffed eggs with tuna cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 small shallot; 1/2 80 ml can of tuna in its own juice; 25 g Double cream cream cheese; 1 TEASPOON Capers (Nonpareilles); 1/2 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Alfalfa sprouts

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 small shallot
1/2 80 ml can of tuna in its own juice
25 g Double cream cream cheese
1 TEASPOON Capers (Nonpareilles)
1/2 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Alfalfa sprouts

Directions

1
Put the eggs in boiling water and boil hard for about 10 minutes. Drain, rinse with cold water and remove the shell. Let them cool down. Peel shallot and cut into fine cubes. Drain the tuna and let it drain. Set aside one part for garnishing.
2
Carefully remove the egg yolks with a knife or teaspoon and pass through a sieve. Puree the egg yolks, shallot, cream cheese, tuna and capers, except some for garnishing, in the universal chopper. Season to taste with lemon juice, salt and pepper. Pour the tuna cream into a piping bag with star-shaped spout and squirt into the eggs. Garnish with tuna, capers and alfalfa sprouts