Eggs stuffed with tuna and avocado

Nutritional value (per 100 g):
Caloric content – 108 kcal
Protein – 9 g
Fat – 7 g
Carbohydrates – 1.9 g

Eggs (boiled) – 8 pcs. (8 whites, 4 yolks)
Tuna in its own juice – 100 g
Ripe avocado – 2 pcs. (300 g)

Cooking method:

The first step is to cut the boiled eggs in half and separate the whites from the yolks.
Mix 4 yolks and 100 g of tuna without juice. Salt to taste.
Remove the peel from the avocado, remove the pit and knead it with a fork. Add salt and pepper to taste. Bring to a homogeneous mass with a blender.
Add one teaspoon of tuna and yolk filling to each egg.
Place the avocado mixture in a pastry bag and squeeze on top of each egg.


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