French stuffed eggs

Recipe from: 11/26/1998 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • 8
    hard-;boiled eggs, halved and yolks removed.
  • TUNA FILLING
  • 170
    g
    tuna in oil, drained
  • 100
    ml
    mayonnaise
  • fresh lemon juice to taste
  • salt and freshly ground black pepper
  • PEANUT FILLING
  • 1
    clove garlic, crushed
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 1
    small red chilli, seeded and chopped
  • 125
    ml
    peanuts
  • 15
    ml
    soy sauce
  • 5
    ml
    sugar
  • 15
    ml
    lemon juice
  • 15
    ml
    chopped fresh coriander leaves
  • 30
    ml
    milk
  • salt and freshly ground black pepper
 

Method

 
TUNA FILLING: Flake the tuna and mix with the mayonnaise. Add the lemon juice and salt and pepper to taste. Add the yolks of four eggs to the tuna mixture. Mash and fill eight egg white halves with the filling. PEANUT FILLING: Heat a little oil in a small saucepan and fry the garlic and spices for a few minutes until fragrant. Process the nuts in a food processor until very fine, add to the spice mixture with the remaining ingredients and mix well. Add the remaining egg yolks and mix. Spoon into the remaining egg white hollows, also covering the edges of the egg whites. Garnish with whole peanuts.
 

Read more on: eggs
 

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