Eggs Stuffed with Tuna and Vegetables

By IsabelTunaUSA

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

Ingredients

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

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.