This delightful dish combines the creaminess of mimosa-style eggs with the savory flavors of tuna and a kick of chili. Perfect as a light lunch or appetizer, these eggs are easy to prepare and bursting with flavor!
Ingredients
- 4 large eggs
- 1 can of tuna in olive oil or water, drained
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley (or chives)
- 1 small red chili, finely chopped (adjust to taste)
- Salt and pepper to taste
- Paprika, for garnish
Instructions
- Boil the Eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.
- Prepare the Filling: In a bowl, combine the drained tuna, mayonnaise (or yogurt), Dijon mustard, chopped parsley, and finely chopped chili. Mix well and season with salt and pepper to taste.
- Peel and Halve the Eggs: Once the eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolks and place them in a separate bowl.
- Combine Yolks and Filling: Mash the egg yolks with a fork and mix them with the tuna filling until well combined.
- Stuff the Eggs: Spoon or pipe the tuna mixture back into the egg whites.
- Garnish: Sprinkle a pinch of paprika over the stuffed eggs for a pop of color and flavor.
- Serve: Arrange the mimosa light eggs on a platter and enjoy as a tasty appetizer or light meal.
Feel free to adjust the seasoning and chili according to your taste preferences!