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To enhance your buffets or to accompany your salads, opt for the wonderful light Mimosa Eggs with Tuna and Chili.
A classic preparation, but with a touch of perfection. These delicious bites with the perfect texture will amaze you.
Made in a short time with affordable ingredients, they are a culinary treasure even for the most discerning taste buds.
Share these snacks with the whole family and have a great time tasting these light eggs with tuna and chili. Get your aprons!
To make this recipe a success, the ingredients must be carefully measured and prepared before starting the recipe.
You must also respect the cooking time and temperature, so follow the steps below step by step.
Preparation: 10 minutes
Cooking: 9 minutes
Servings: For 8 people
Ingredients:
- 8 eggs
- 200g natural canned tuna
- 1 lemon
- 2 petit swiss 0%
- 1 small bell pepper
- 1 handful of chives
- A pinch of salt and pepper to taste
Preparation:
Start by boiling a large pot of water.
Cook the eggs for 9 minutes until firm.
In the meantime, clean the lemons.
Taste them.
Then wash the peppers, remove the seeds and cut them into thin slices.
Wash and chop the chives.
Drain the tuna and petit swiss.
Crumble the tuna.
In a salad bowl, combine the drained Petit Suisse, tuna, ¾ of the chives, lemon zest, and ¾ of the chives.
Add salt and pepper and stir with a fork.
Once the eggs are cooked, peel them under cold water.
Cut them in half lengthwise and remove the yolks.
Add three of the yolks to the tuna mixture.
Mix with a fork.
Spread the mixture into the egg whites using a spoon or piping bag. Sprinkle with the remaining chives and chives.
Eggs with tuna and chives are best eaten fresh and without moderation!