Tuna stuffed eggs
A source of protein and omega-3 fatty acids, this dish supports heart health and helps reduce inflammation. The refreshing taste of lemon and dill makes it perfect for a light snack.
Roman Klymenko
15 years on low-carb nutrition
Place the eggs (2 pcs) in a pot with cold water and bring to a boil. After boiling, reduce the heat and cook for 10-12 minutes to achieve hard yolks. Then cool the eggs under cold water and gently peel them.
When the eggs are cool, cut them in half lengthwise and carefully remove the yolks into a bowl.
Mash the yolks with a fork until smooth. Add canned tuna (30 g), finely chopped herbs, and a little salt to taste.
Finally, add lemon juice (to taste).
Thoroughly mix all the ingredients. Then fill the egg whites with the resulting mixture.
If desired, you can garnish the dish with extra herbs or lemon wedges.
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