Stuffed eggs with tuna paste (Easter snack) - photo 1
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Stuffed eggs with tuna paste (Easter snack)

Appetizers Easter 45 min Easy 23 wyświetleń ~23.49 PLN - (0)
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Description

A classic Easter appetizer in a modern version: eggs stuffed with a creamy tuna paste. This elegant and easy-to-make dish combines the delicacy of eggs with the bold flavor of fish, a hint of mustard's spiciness, and the freshness of chives. The dish pairs wonderfully with crunchy bread, young leaf salad, or as part of the festive table. Visually, it attracts attention with the contrast of white egg whites, yellow tuna filling, and green accents of chives and red pepper. The recipe includes simple techniques (boiling eggs, preparing the paste, filling) described step by step, making it manageable even for a beginner cook.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Tuna 150 g
  • Mayonnaise 60 g
  • Natural yogurt 60 g
  • Spring onion 1 pęczek (~50 g)
  • Mustard 10 g
  • Lemon 0.2 szt. (~15 g)
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • Sweet paprika 2 g
  • ✨ Opcjonalne
  • Pickled cucumber 0.5 szt. (~50 g)
  • Capers 15 g
💰 Szacowany koszt dania: ~23.49 PLN (5.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking eggs

1

Place the eggs in a single layer at the bottom of a pot. Cover with cold water so that it covers the eggs by 2–3 cm. Put the pot over medium heat and bring the water to a boil. Once the water starts boiling, reduce the heat to medium-low and cook for 9 minutes to achieve a hard yolk without a greenish ring. After the time is up, immediately transfer the eggs to cold water and place them in a bowl of ice water for 10 minutes — this makes peeling easier.

Use a pot with a diameter that allows you to arrange the eggs in a single layer; a stopwatch or timer to precisely measure 9 minutes. If you don't have ice, use very cold tap water.
2

Peel the eggs: gently tap each egg against the countertop, crack the shell, and start peeling from the wider end, where there is often an air pocket. Hold the egg under running water to make it easier for the shell and membranes to come off.

Use a small spoon or your nail to pry the shell in difficult spots. Do not peel the eggs immediately after boiling — cooling is key.

Preparing the paste

3

Carefully cut each egg in half lengthwise. Remove the yolks into a large bowl. Place the whites on a plate so they have space to be filled. Mash the yolks with a fork until fine — they should be crumbly, not lumpy.

Use a sharp, large knife to cut the eggs in half in one confident motion, so the whites do not tear.
4

Drain the canned tuna and transfer it to a bowl with the egg yolks. Break the tuna into small pieces with a fork. Add mayonnaise, natural yogurt, and mustard. Squeeze about 15 g of lemon juice (a few drops) into the mixture. Add finely chopped green onion and half of the chopped chives.

Ingredients: Tuna, Mayonnaise, Natural yogurt, Mustard, Lemon, Spring onion, Chives
Use a fork or potato masher to mash the ingredients into a uniform but slightly chunky paste; if you want a smooth consistency, you can use a food processor on short pulses.
5

Season the paste with salt and pepper to taste. If using, add finely chopped pickled cucumber or capers (rinsed from the brine) and possibly a pinch of sweet paprika for color. Taste the paste and if necessary, add a bit of mayonnaise or yogurt to achieve the desired creaminess.

Ingredients: Salt, Black pepper, sweet paprika, Pickled cucumber, Capers, Tuna
Add salt gradually — the tuna and capers may already be salty. Taste the paste at the end with a fork.

Assembly and decoration

6

Fill the egg whites: use a teaspoon or a piping bag with a star tip (for aesthetics) and fill the inside of each half of the egg white with the mixture. Do not overfill — the surface should be slightly rounded. Decorate each half with a light sprinkle of sweet paprika and chopped chives. On some, you can place a single caper or a slice of pickled cucumber.

Ingredients: sweet paprika, Chives, Capers, Pickled cucumber, Tuna
If you don't have a piping bag, put the paste in a plastic bag and cut off a small corner. A teaspoon is best for precise application.
7

Chill the prepared eggs in the refrigerator for at least 20–30 minutes before serving to let the flavors meld. Take them out a moment before serving to allow them to reach room temperature for 5–10 minutes.

Place the eggs on a flat platter or a special egg tray. Chilling makes slicing easier and enhances the flavor.

Fun Fact

💡

Stuffed eggs have a long history as a holiday appetizer in many cultures. In Poland, the egg has always symbolized new life and spring, which is why it appears on the Easter table. Tuna paste is a modern twist on classic fillings based on yolks and mayonnaise.

Best for

Wielkanoc przyjęcie piknik spotkanie rodzinne

Tips

🍽️ Serving

Serve on a flat, white platter, decorated with additional chives and a slice of lemon on the side. You can serve with dark, whole grain bread or crackers. For variety, also provide a bowl of mustard and extra smoked paprika.

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. Do not freeze. Before serving, take out for 5–10 minutes to lose the chill from the fridge. If the paste has hardened, stir lightly before filling.

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