Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Eggs Stuffed with Tuna and Vegetables

By

A quick and light bite made with Isabel's Vegetable Medley Bowl

Google Ads
Rate this recipe 5/5 (4 Votes)

Ingredients

  • 1 Bowl of Isabel Vegetable Medley with Chunk Light Tuna
  • 4 Eggs
  • 1 Grated Carrot

Details

Adapted from isabeltuna.com

Preparation

Step 1

Boil the eggs for about ten minutes. Allow to cool and then peel.

Cut the eggs in half and remove the yolks. Crumble the yolks in a bowl and save to use as a topping.

Spoon small amounts of the Isabel Vegetable Medley with Tuna into the small egg ‘bowls’.

For a nice presentation, serve over grated carrots and top with the crumbled egg yolks.

You'll also love

Review this recipe

Deviled Eggs with Tuna Corn and Spinach Tower with Isabel Tuna