Tuna and Potato Galette
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Devilled Eggs With Tuna
Serves4
Prep Time20 min
Cook Time
10 min
Time to Table30 min
Devilled eggs are always a hit. But if you want to make them better, add tuna for that glorious texture and to essentially turn devilled eggs into a protein powerhouse.
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USED IN THIS RECIPE
Ingredients
6 Large eggs, raw
3 tbsp Mayonnaise, reduced fat
1 tsp Dijon mustard
2 tsp Prepared horseradish
1/2 tbsp Tarragon, dried
1 can (170 g) CLOVER LEAF® Solid White Albacore Tuna in Water, drained
1/8 tsp (pinch) Pepper
2 tbsp Parsley, fresh, finely chopped
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Hard boil the eggs by placing in a pot and covering with water. Bring the water to a boil, then simmer for ten minutes.
- Carefully drain the water, lightly crack the shells, and cover eggs with ice cold water. Peel off the shells, cut eggs in half, and remove the yolks. Set the egg whites to the side.
- In a small bowl, mash the egg yolks with mayonnaise, mustard, horseradish, and tarragon. Drain the tuna and add it to the bowl. Thoroughly combine the ingredients. Season the mixture with pepper.
- Using small scoops of the mixture, fill the egg whites. Garnish with parsley.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 170 | |
| Fat | 11 g | 15% |
| Saturated Fat | 3 g | |
| Trans | 0.1 g | |
| Saturated + Trans | 16% | |
| Carbohydrate | 3 g | |
| Fibre | 0 g | |
| Sugars | 1 g | 1% |
| Protein | 17 g | |
| Cholesterol | 290 mg | |
| Sodium | 320 mg | 14% |
| Potassium | 125 mg | 3% |
| Calcium | 40 mg | 3% |
| Iron | 1.5 mg | 8% |
